this post for the details.The short version is that I'm playing with Emeril's upcoming cookbook, Sizzling Skillets and other One-Pot Wonders.
I've made a number of recipes from the book, and the previous one was Cajun Shrimp Stew, which requires a shrimp stock. I didn't make the stock, since I had seafood stock in the freezer. But just in case, here's the stock recipe for you.
Even if you're not going to make the shrimp stew recipe, it's good to have a recipe like this on-hand. Whenever you've got shrimp shells, put them in the freezer until you've got enough to make stock. Those shells have a lot of flavor - why waste them?
The intro to the recipe in the book says:
"This stock is so easy to make, yet so flavorful—make a batch every time you have shells and heads from fresh shrimp and you’ll never have to worry about where to get shrimp stock again. You’ll find that toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways."
Rich Shrimp Stock
1 to 1 1/2 pounds shrimp shells and heads
1 tablespoon vegetable or olive oil
14 cups water
1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
½ cup roughly chopped celery
2 small carrots, roughly chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
3 sprigs fresh thyme
2 large sprigs fresh parsley
Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.
Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)
About 12 cups
Note: You can easily double the ingredient amounts to make a larger batch of stock. To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to reconstitute as needed.
For my part in this party, I've been given a copy of the cookbook, a jar of Emeril's Essence and serving bowls made by Zak! Yesterday's post has a giveway for that same set of bowls. But that's not all. I'll also have a book to give away soon (stay tuned for that).
Bloggers who participate in this party and complete the 3-week assignment will receive some additional books by Emeril as well as a small cash reimbursement. One blogger will be chosen to receive a 6-quart Emeril-branded crockpot made by T-Fal.
For more information on Morrow's cooking blog, see The Secret Ingredient. Want to pre-order the book? Clicky-clicky right here.
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