Done it again, I have: simmered that collection of shrimp shells from the
freezer into a rich and luscious broth. And once again I wonder what to do
with it, aside from the usual shrimp bisque and the start of a new
collection of shells. It's a damned vicious circle, is what it is.

So would anyone like to tell me (politely) what to do with the broth?

And come to think of it, do I have shrimp stock or shrimp broth?

Felice

In article >,
"Felice Friese" > wrote:

> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?
>
> Felice

Shrimp stock, shrimp broth, does it matter? :-)

I do this too.

One of my favorite ways to use it is to simply cook rice with it. 2
parts shrimp stuff to 1 part rice.

Then use that rice to serve a seafood dish over, even if it's just some
steamed shrimp with butter and dill weed.

Take a bit of the left over shrimp stock and make a creamed sauce with
it to serve over the shrimp and rice. ;-d

I've also used shrimp stock as a chowder or seafood soup base.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

> In article >,
> "Felice Friese" > wrote:
>
>> Done it again, I have: simmered that collection of shrimp shells from
>> the freezer into a rich and luscious broth. And once again I wonder
>> what to do with it, aside from the usual shrimp bisque and the start of
>> a new collection of shells. It's a damned vicious circle, is what it
>> is.
>>
>> So would anyone like to tell me (politely) what to do with the broth?
>>
>> And come to think of it, do I have shrimp stock or shrimp broth?
>>
>> Felice
>
> Shrimp stock, shrimp broth, does it matter? :-)
>
> I do this too.
>
> One of my favorite ways to use it is to simply cook rice with it. 2
> parts shrimp stuff to 1 part rice.
>
> Then use that rice to serve a seafood dish over, even if it's just some
> steamed shrimp with butter and dill weed.
>
> Take a bit of the left over shrimp stock and make a creamed sauce with
> it to serve over the shrimp and rice. ;-d
>
> I've also used shrimp stock as a chowder or seafood soup base.


Use some in gumbo or jambalaya.

Baste kabob'd shrimp with it?

Where's Bubba when you need him?

Andy

BUBBA!???

Felice Friese wrote:
> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?

Seafood gumbo.
(If you don't wanna continue the vicious circle, buy the already shelled
shrimp tails.)
--
Cheers
Chatty Cathy

> Felice asked:
> So would anyone like to tell me (politely) what to do with the broth?

>> Omelet suggested:
>> Simply cook rice with it. 2 parts shrimp stuff to 1 part rice ... Then
>> use that rice to serve a seafood dish over.

>>> Andy and Cathy both came up with:
>>> Use some in gumbo or jambalaya.

Felice exclaimed, smacking forehead:
Gumbo! Jambalaya! The grey cells must be taking the day off. Thanks, all.

In article >,
"Felice Friese" > wrote:

> > Felice asked:
> > So would anyone like to tell me (politely) what to do with the broth?
>
> >> Omelet suggested:
> >> Simply cook rice with it. 2 parts shrimp stuff to 1 part rice ... Then
> >> use that rice to serve a seafood dish over.
>
> >>> Andy and Cathy both came up with:
> >>> Use some in gumbo or jambalaya.
>
> Felice exclaimed, smacking forehead:
> Gumbo! Jambalaya! The grey cells must be taking the day off. Thanks, all.

Happy cooking babe! :-)

Shrimp stock is the gods...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Felice Friese wrote:
> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?
>
> Felice
>
>


Use the broth/stock for a seafood/fish chowder? Shrimp/shellfish risotto?

gloria p

On Wed, 18 Jul 2007 13:30:02 -0400, "Felice Friese"
> wrote:


>
>So would anyone like to tell me (politely) what to do with the broth?
>
>And come to think of it, do I have shrimp stock or shrimp broth?
>
>Felice
>

Gumbo!!!!!

Christine

Felice Friese wrote:

> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?
>
> Felice
>
>
stock if its not seasoned broth if it is, but whatever you do with it do
it quickly for i have found you have to use seafood stocks very quickly
or the flavour fades out in a very short time.

I never freeze stock though i will reduce it to a glace but have never
do this with a seafood stock.
--
JL

On Wed, 18 Jul 2007 13:30:02 -0400, "Felice Friese"
> wrote:

>Done it again, I have: simmered that collection of shrimp shells from the
>freezer into a rich and luscious broth. And once again I wonder what to do
>with it, aside from the usual shrimp bisque and the start of a new
>collection of shells. It's a damned vicious circle, is what it is.
>
>So would anyone like to tell me (politely) what to do with the broth?
>
>And come to think of it, do I have shrimp stock or shrimp broth?
>
>Felice
>

I made this a few months ago. It was very good. You'll have to scale
the recipe down.

PAPPADEAUX'S SEAFOOD KITCHEN YVETTE

http://www.recipelink.com/mf/14/21489

Here's what it looked like.

http://i13.tinypic.com/2usxs8n.jpg

Lou

Felice Friese > wrote:

> So would anyone like to tell me (politely) what to do with the broth?

I like the following Creole recipe, from which I personally would omit
bell peppers, as I detest them. The recipe is from "Galatoire's
Cookbook" by Leon Galatoire, complete with his comments. Just ignore
the stock-making part and proceed using your stock.

Victor

Stewed Shrimp Court Bouillon

_Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
has become a sort of tomato baked recipe that is served mostly with
redfish, although in this particular recipe I like to use shrimp for a
different and perhaps more interesting presentation.
This dish is a staple of Creole cuisine.

48 large shrimp
3 whole peeled tomatoes
3 yellow onions
2 bell peppers
6 tbsp. olive oil
3 cloves minced garlic
4 cups Shrimp Stock (recipe below)
3 cups cooked rice

Stock ingredients
Shrimp heads and shells
1 qt. salted water
1 carrot, julienned
2 ribs celery, chopped
1 large onion, quartered
2 bay leaves
1 tbsp. whole black peppercorns

To make the stock, peel and remove the heads from the shrimp and reserve
them. Rinse the shrimp and put aside.

Fill a soup pot with the salted water and heat on a high setting. Put
in the heads and shells, julienned carrots, chopped celery, onion, bay
leaves, and peppercorns. Boil uncovered for 30 minutes and strain
through a fine sieve. This is the shrimp stock, yield should be 4 cups.

Cut the tomatoes and onions into wedges, separating the onion and
julienne the bell peppers. In a large saucepan or stewing pot heat
enough olive oil to thoroughly cover the cooking surface of the pot.
Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
shrimp and sauté until they are pink and firm. Add in the tomatoes and
garlic. Cook for a few minutes until they are soft, then pour in 4 cups
of the shrimp stock and cover. On a medium heat setting, cook for 20
minutes, during which time you may cook your rice.

Serve the court bouillon over rice. Serves 6.

"Lou Decruss" > wrote in message
...
> On Wed, 18 Jul 2007 13:30:02 -0400, "Felice Friese"
> > wrote:
>
>>Done it again, I have: simmered that collection of shrimp shells from the
>>freezer into a rich and luscious broth. And once again I wonder what to do
>>with it, aside from the usual shrimp bisque and the start of a new
>>collection of shells. It's a damned vicious circle, is what it is.
>>
>>So would anyone like to tell me (politely) what to do with the broth?
>>
>>And come to think of it, do I have shrimp stock or shrimp broth?
>>
>>Felice
>
> I made this a few months ago. It was very good. You'll have to scale
> the recipe down.
>
> PAPPADEAUX'S SEAFOOD KITCHEN YVETTE
>
> http://www.recipelink.com/mf/14/21489
>
> Here's what it looked like.
>
> http://i13.tinypic.com/2usxs8n.jpg
>
> Lou

Hot damn! Disregarding scaling for now, you gotta like a sauce that starts
with two pounds of butter!

Felice

"Victor Sack" > wrote in message
.. .
> Felice Friese > wrote:
>
>> So would anyone like to tell me (politely) what to do with the broth?
>
> I like the following Creole recipe, from which I personally would omit
> bell peppers, as I detest them. The recipe is from "Galatoire's
> Cookbook" by Leon Galatoire, complete with his comments. Just ignore
> the stock-making part and proceed using your stock.
>
> Victor
>
> Stewed Shrimp Court Bouillon
>
> _Court bouillon_ means "short boil". Yet in New Orleans cuisine, this
> has become a sort of tomato baked recipe that is served mostly with
> redfish, although in this particular recipe I like to use shrimp for a
> different and perhaps more interesting presentation.
> This dish is a staple of Creole cuisine.
>
> 48 large shrimp
> 3 whole peeled tomatoes
> 3 yellow onions
> 2 bell peppers
> 6 tbsp. olive oil
> 3 cloves minced garlic
> 4 cups Shrimp Stock (recipe below)
> 3 cups cooked rice
>
> Stock ingredients
> Shrimp heads and shells
> 1 qt. salted water
> 1 carrot, julienned
> 2 ribs celery, chopped
> 1 large onion, quartered
> 2 bay leaves
> 1 tbsp. whole black peppercorns
>
> To make the stock, peel and remove the heads from the shrimp and reserve
> them. Rinse the shrimp and put aside.
>
> Fill a soup pot with the salted water and heat on a high setting. Put
> in the heads and shells, julienned carrots, chopped celery, onion, bay
> leaves, and peppercorns. Boil uncovered for 30 minutes and strain
> through a fine sieve. This is the shrimp stock, yield should be 4 cups.
>
> Cut the tomatoes and onions into wedges, separating the onion and
> julienne the bell peppers. In a large saucepan or stewing pot heat
> enough olive oil to thoroughly cover the cooking surface of the pot.
> Sauté the onion and bell peppers for 2-3 minutes until tender. Add the
> shrimp and sauté until they are pink and firm. Add in the tomatoes and
> garlic. Cook for a few minutes until they are soft, then pour in 4 cups
> of the shrimp stock and cover. On a medium heat setting, cook for 20
> minutes, during which time you may cook your rice.
>
> Serve the court bouillon over rice. Serves 6.

Couldn't bear to cut the recipe, Victor, in case anyone missed it! This is
definitely a "to do" with this batch of stock or the next.
Do you detest all bell peppers? I hate the green but I love the
red/yellow/orange!

Felice

"Felice Friese" > wrote in message
. ..
> Done it again, I have: simmered that collection of shrimp shells from the
> freezer into a rich and luscious broth. And once again I wonder what to do
> with it, aside from the usual shrimp bisque and the start of a new
> collection of shells. It's a damned vicious circle, is what it is.
>
> So would anyone like to tell me (politely) what to do with the broth?
>
> And come to think of it, do I have shrimp stock or shrimp broth?
>
> Felice
>
I learned this at the 4th St. Restaurant in Berkeley, from Mark Miller[Santa
Fe Bar and Grill] before he became famous. When you remove the shells, you
brown them in a saute pan and then make your stock. You don't just throw
them into water. This gives you a much richer stock. This is a great
addition to paella instead of the usual chicken stock. I do this with clam
juice and a bit of chicken stock to make paella and bouillabaisse, or any
fish stew.Finding a decent seafood stock in the US of A is almost
impossible.

Kent

Post Script thought. I do the same with leftover crab shells to make Crab
Newberg. We should make a Shrimp Newberg with the leftover as well.

"Kent" > wrote in message
. ..
>
> "Felice Friese" > wrote in message
> . ..
>> Done it again, I have: simmered that collection of shrimp shells from the
>> freezer into a rich and luscious broth. And once again I wonder what to
>> do with it, aside from the usual shrimp bisque and the start of a new
>> collection of shells. It's a damned vicious circle, is what it is.
>>
>> So would anyone like to tell me (politely) what to do with the broth?
>>
>> And come to think of it, do I have shrimp stock or shrimp broth?
>>
>> Felice
>>
> I learned this at the 4th St. Restaurant in Berkeley, from Mark
> Miller[Santa Fe Bar and Grill] before he became famous. When you remove
> the shells, you brown them in a saute pan and then make your stock. You
> don't just throw them into water. This gives you a much richer stock. This
> is a great addition to paella instead of the usual chicken stock. I do
> this with clam juice and a bit of chicken stock to make paella and
> bouillabaisse, or any fish stew.Finding a decent seafood stock in the US
> of A is almost impossible.
>
> Kent
>
> Post Script thought. I do the same with leftover crab shells to make Crab
> Newberg. We should make a Shrimp Newberg with the leftover as well.

Ah! I usually brown meat and bones for chicken and beef stock, but never
thought of doing the shrimp shells. Thanks for the tip.

Felice

In article >,
"Kent" > wrote:

> "Felice Friese" > wrote in message
> . ..
> > Done it again, I have: simmered that collection of shrimp shells from the
> > freezer into a rich and luscious broth. And once again I wonder what to do
> > with it, aside from the usual shrimp bisque and the start of a new
> > collection of shells. It's a damned vicious circle, is what it is.
> >
> > So would anyone like to tell me (politely) what to do with the broth?
> >
> > And come to think of it, do I have shrimp stock or shrimp broth?
> >
> > Felice
> >
> I learned this at the 4th St. Restaurant in Berkeley, from Mark Miller[Santa
> Fe Bar and Grill] before he became famous. When you remove the shells, you
> brown them in a saute pan and then make your stock. You don't just throw
> them into water. This gives you a much richer stock. This is a great
> addition to paella instead of the usual chicken stock. I do this with clam
> juice and a bit of chicken stock to make paella and bouillabaisse, or any
> fish stew.Finding a decent seafood stock in the US of A is almost
> impossible.
>
> Kent
>

I collect shrimp shells for stock and have never tried browning them.

Thanks for the hint. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Felice Friese > wrote:

> Do you detest all bell peppers? I hate the green but I love the
> red/yellow/orange!

I cannot stand any of them!

Victor

Victor Sack wrote:

> Felice Friese > wrote:
>
> > Do you detest all bell peppers? I hate the green but I love the
> > red/yellow/orange!
>
> I cannot stand any of them!

That's ridiculous. It's not like they're onions or something




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Kent" > wrote:


> Then you remove the shells, you
> brown them in a saute pan and then make your stock. You don't just throw
> them into water. This gives you a much richer stock.

I generally bake them in a hot oven until some start to look
questionable by slightly burning around the edges. Then I stuff them
into enough water to boil them. I simmer them for about a half-hour,
remove them and bring the simmering liquid down to about a half pint.
It's OK, but I'll try your method next time. Mo butter, mo better.

leo

--
<http://web0.greatbasin.net/~leo/>

On Wed, 18 Jul 2007 13:30:02 -0400, "Felice Friese"
> wrote:

>Done it again, I have: simmered that collection of shrimp shells from the
>freezer into a rich and luscious broth. And once again I wonder what to do
>with it, aside from the usual shrimp bisque and the start of a new
>collection of shells. It's a damned vicious circle, is what it is.
>
>So would anyone like to tell me (politely) what to do with the broth?
>
>And come to think of it, do I have shrimp stock or shrimp broth?
>
>Felice
>
Lots of good soup/gumbo/chowder suggestions are cropping up here, I
see.

Moi, I'd reduce some of it and use it as the liquid in a sauce for
grilled shrimp. I'd probably think in terms of one of the important
cuisines, I've sampled -- Provencal, Mexican, SE Asian -- and build
something in agreement with what I know about them.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
"modom (palindrome guy)" > wrote:

> On Wed, 18 Jul 2007 13:30:02 -0400, "Felice Friese"
> > wrote:
>
> >Done it again, I have: simmered that collection of shrimp shells from the
> >freezer into a rich and luscious broth. And once again I wonder what to do
> >with it, aside from the usual shrimp bisque and the start of a new
> >collection of shells. It's a damned vicious circle, is what it is.
> >
> >So would anyone like to tell me (politely) what to do with the broth?
> >
> >And come to think of it, do I have shrimp stock or shrimp broth?
> >
> >Felice
> >
> Lots of good soup/gumbo/chowder suggestions are cropping up here, I
> see.
>
> Moi, I'd reduce some of it and use it as the liquid in a sauce for
> grilled shrimp. I'd probably think in terms of one of the important
> cuisines, I've sampled -- Provencal, Mexican, SE Asian -- and build
> something in agreement with what I know about them.
> --
>
> modom

Olive Garden uses Shrimp stock as a base for one of their cream sauces.
I've also used it as a sauce base. It's wonderful. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson