In article >,
"Theron" > wrote:

> I frequently use chicken stock along with
> other stock to enrich a dish. Shuck the shells and heads from raw shrimp.
> Brown the shells in fat until they are nice and brown. I use bacon fat.
> Anything is OK, depending on your preference. Cover with water and some
> onion, and simmer for about 45 minutes to create a stock. I would always add
> the shrimp raw to a dish like this.

Sorry, but I'd not use bacon grease to brown for a seafood/shrimp stock.
Butter and/or olive oil or possibly coconut oil.

To me, the smokey/salty/porky flavor would overpower the sweet delicate
flavor of the shrimp.

I frequently make shrimp stock out of shrimp shells with good success.
I just put the (usually previously frozen) shrimp shells into the
pressure cooker with a stalk or two of celery, one SMALL onion, a bit of
ground dried lemon peel, a scant dash of garlic powder and pepper and
pressure cook for 1 hour with just enough water to cover them.

I get a nice delicate stock this way and use it for either chowder,
seafood soup/stew or as a rice stock.

The last time I made a seafood stock, I made the mistake of adding crab
shells. The flavor from those totally overwhelmed the shrimp flavor.
Next time I have crab shells, they get done by themselves!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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"Omelet" > wrote in message
news
> In article >,
> "Theron" > wrote:
>
>> I frequently use chicken stock along with
>> other stock to enrich a dish. Shuck the shells and heads from raw
>> shrimp.
>> Brown the shells in fat until they are nice and brown. I use bacon fat.
>> Anything is OK, depending on your preference. Cover with water and some
>> onion, and simmer for about 45 minutes to create a stock. I would always
>> add
>> the shrimp raw to a dish like this.
>
> Sorry, but I'd not use bacon grease to brown for a seafood/shrimp stock.
> Butter and/or olive oil or possibly coconut oil.

I don't think I did either the last time I made shrimp stock. A mild EVO, or
butter is what you probably should use, and have. Although with browning of
the shells the shrimp stock becomes very assertive, nothing like you get
from simply putting shells in simmering water. The shrimp stock can dominate
the flavor of a seafood stew, more than clam stock.

Ed


> To me, the smokey/salty/porky flavor would overpower the sweet delicate
> flavor of the shrimp.
>
> I frequently make shrimp stock out of shrimp shells with good success.
> I just put the (usually previously frozen) shrimp shells into the
> pressure cooker with a stalk or two of celery, one SMALL onion, a bit of
> ground dried lemon peel, a scant dash of garlic powder and pepper and
> pressure cook for 1 hour with just enough water to cover them.
>
> I get a nice delicate stock this way and use it for either chowder,
> seafood soup/stew or as a rice stock.
>
> The last time I made a seafood stock, I made the mistake of adding crab
> shells. The flavor from those totally overwhelmed the shrimp flavor.
> Next time I have crab shells, they get done by themselves!
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their
> foot down."
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/home?tab=mq>
>
> Subscribe:

In article >,
"Theron" > wrote:

> > Sorry, but I'd not use bacon grease to brown for a seafood/shrimp stock.
> > Butter and/or olive oil or possibly coconut oil.
>
> I don't think I did either the last time I made shrimp stock. A mild EVO, or
> butter is what you probably should use, and have. Although with browning of
> the shells the shrimp stock becomes very assertive, nothing like you get
> from simply putting shells in simmering water. The shrimp stock can dominate
> the flavor of a seafood stew, more than clam stock.
>
> Ed

Ok, I'll give browning a try next time then, thanks. I have at least 4
bags of shrimp shells in the freezer at the moment for more stock.
Butter would certainly be complimentary, but don't underestimate coconut
oil. It's inexpensive and has a sweet flavor.

I just took off a pot of trotters so have a nice bowl of pork stock in
the 'frige chilling for defatting and the trotters came out perfect and
well melted, so I was able to de-bone them. I'll just eat those as is. I
can use the collagen dose. <g>

Not sure what I'm going to do with the stock yet. I may make a nice
chunky veggie stew out of it but I'd need to go shopping for fresh
produce. I _have_ used canned veggies in soups before, but I prefer not
to. I may also just make lentils since I have a bag on hand and it's
been awhile.

Pork stock works well for lentils, beans or split peas but it'll still
need carrot and onion at the very least. Hmm, come to think of it, I
bought a bag of baby carrots a couple of days ago and they are out in
the Hobart. I may not have to go shopping after all. :-) I can use
celery seed instead of fresh celery for the flavor as I have no fresh
celery on hand.

A nice cold front blew in tonight. It's actually a bit cold outside! I
love it. It poured yesterday so the ground is soft. I may actually go
out when it gets light and weed out that darned herb garden and prep it
for re-planting. I plan to lay down landscaping fabric and mulch to
eliminate the NEED to keep it weeded! It's a pain in the ass.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Theron" > wrote:
>
>> > Sorry, but I'd not use bacon grease to brown for a seafood/shrimp
>> > stock.
>> > Butter and/or olive oil or possibly coconut oil.
>>
>> I don't think I did either the last time I made shrimp stock. A mild EVO,
>> or
>> butter is what you probably should use, and have. Although with browning
>> of
>> the shells the shrimp stock becomes very assertive, nothing like you get
>> from simply putting shells in simmering water. The shrimp stock can
>> dominate
>> the flavor of a seafood stew, more than clam stock.
>>
>> Ed
>
> Ok, I'll give browning a try next time then, thanks. I have at least 4
> bags of shrimp shells in the freezer at the moment for more stock.
> Butter would certainly be complimentary, but don't underestimate coconut
> oil. It's inexpensive and has a sweet flavor.
>
> I just took off a pot of trotters so have a nice bowl of pork stock in
> the 'frige chilling for defatting and the trotters came out perfect and
> well melted, so I was able to de-bone them. I'll just eat those as is. I
> can use the collagen dose. <g>
>
> Not sure what I'm going to do with the stock yet. I may make a nice
> chunky veggie stew out of it but I'd need to go shopping for fresh
> produce. I _have_ used canned veggies in soups before, but I prefer not
> to. I may also just make lentils since I have a bag on hand and it's
> been awhile.
>
> Pork stock works well for lentils, beans or split peas but it'll still
> need carrot and onion at the very least. Hmm, come to think of it, I
> bought a bag of baby carrots a couple of days ago and they are out in
> the Hobart. I may not have to go shopping after all. :-) I can use
> celery seed instead of fresh celery for the flavor as I have no fresh
> celery on hand.
>
> A nice cold front blew in tonight. It's actually a bit cold outside! I
> love it. It poured yesterday so the ground is soft. I may actually go
> out when it gets light and weed out that darned herb garden and prep it
> for re-planting. I plan to lay down landscaping fabric and mulch to
> eliminate the NEED to keep it weeded! It's a pain in the ass.
> --
> Peace! Om
>
>
I'm going to make a "cassoulet" type of dish with leftover chunks of smoked
pulled pork. Pork stock would be excellent in a dish like this where you
move the stock taste from traditional lamb to pork. I make choucroute garni
occsionally with leftover spare ribs as the stock flavoring ingredient. You
can buy pork buillion cubes in most large Chinese markets. I didn't have the
foggiest that there was such a thing. That's a long long way, however, from
what you're doing.

Ed

In article >,
"Theron" > wrote:

> I'm going to make a "cassoulet" type of dish with leftover chunks of smoked
> pulled pork. Pork stock would be excellent in a dish like this where you
> move the stock taste from traditional lamb to pork. I make choucroute garni
> occsionally with leftover spare ribs as the stock flavoring ingredient. You
> can buy pork buillion cubes in most large Chinese markets. I didn't have the
> foggiest that there was such a thing. That's a long long way, however, from
> what you're doing.
>
> Ed

Bullion cubes tend to be too salty, but they have their uses. :-) Have
you ever made trotter stock? It's done chilling now and I've defatted
it, and it's solid as rubber right now. <g> I do have some pork meat in
the freezer. Some of that cut into thin slices could go with the
lentils, but I don't usually add meat chunks to that unless I've used a
ham bone and use what I get off of that.

Come to think of it, there is a little Canadian Bacon left out in the
'frige. A little of that cut into small cubes would be complimentary...
So would some bacon bits.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

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