Make Shrimp Stock

17 Apr

As soon as it was finally nice enough to sit outside last week, I got the sudden urge to throw some shrimp on the barbie.  They only had shell-on shrimp at the grocery store, so I ended up with a big ol’ pile of raw shrimp shells my hands. Rather than let them go to waste, I decided to make some shrimp stock, and with the shrimp stock I decided to to make some corn and shrimp soup, which I just so happen to be eating AS I WRITE THIS VERY POST.  It’s creamy and delicious and substituting shrimp stock for vegetable broth makes it even more rich and tasty.

Shrimp Stock
uncooked shrimp shells
place shrimp shells in a pot and fill with water until it just covers the shells.  add a few chunks of onion and bring to a boil, then let it simmer with a lid on for an hour.  store in the refrigerator for up to a week.

Shrimp Mushroom Soup (adapted from epicurious)

For broth

  • 1/2 cup finely chopped onion
  • 3 tablespoons unsalted butter
  • 2 ears sweet corn
  • 1/2 cup mixed mushrooms
  • 1 cup heavy cream
  • 6 cups chicken stock (substitute as much shrimp stock as you can)
  • 3 flat-leaf parsley sprigs
  • 1 thyme sprig
  • 2 bay leaves

For mushrooms and shrimp

  • 1/2 pound mixed fresh wild mushrooms
  • 3 1/2 tablespoons unsalted butter, divided
  • 3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined (save shells for more stock)

Cook corn and make soup:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.

Add parsley, thyme, bay leaves and mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.

Discard thyme and bay leaves, then purée mixture in batches in a blender or with immersion blender.

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.

Cook mushrooms and shrimp:
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.

Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.

Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Add to soup and Enjoy!

For more recipes like this, check out the Domesticity Page.


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