Crab & Shrimp Stock
Crab & Shrimp Shells • Thyme • Bay Leaf
Crab & Shrimp Stock
Crab & Shrimp Shells • Thyme • Bay Leaf
| Difficulty: ★☆☆☆☆ |  Global |
For all seafood lovers. This stock has got a real nice, rich seafood flavour going on and is basically used with scrap leftovers. So please don’t throw away your shrimp and crab shells – that’s where all the flavour is. Instead, how about reusing and repurposing it into this flavourful stock? It’s a win-win.
This can be made with just shrimp shells, and you’ll still get a wonderful flavour. But if you do that, be sure to add more shrimp shells to make up for the crab shells.
Check it out, you can use this stock to make an amazingly luscious bowl of Crab Bisque.
— mm worthy approved —
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE SEA
Ingredients –
[ Approx. makes 5 cups ]
Click on ingredients with * for more info.
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2 cups shrimp
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Shells from 2 lb.
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1 quart water
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½ yellow onion
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A couple sprigs
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2 bay leaves
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2 stalk celery, |
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1 tbsp. butter
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Salt and pepper to taste.
Time –
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Prep5 min. |
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Cook1 hr |
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Total1 hr 5 min. |
Equipment –
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Stock pot or |
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Wooden |
— instructions —
①
Sauté shrimp and crab shells with butter.
In a pot, add the shrimp shells and crab shells and sauté with butter over medium heat for 5-10 minutes or until shells have begun to brown and become aromatic.
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Add all ingredients, bring to boil.
Add water, half the onion, a couple sprigs of thyme, dried bay leaves, and celery into the pot with the shells and bring to a boil. Let the mixture boil for 2 minutes or so.
③
Turn down to low heat and cover for 1 hr.
Turn the heat down to low, cover the pot, and let simmer untouched for 1 hour. Salt to taste. Remove from heat and store in mason jars. Congrats! You just made shrimp and crab stock.
— instructions —
①
Sauté shrimp and crab shells with butter.
In a pot, add the shrimp shells and crab shells and sauté with butter over medium heat for 5-10 minutes or until shells have begun to brown and become aromatic.
②
Add all ingredients, bring to boil.
Add water, half the onion, a couple sprigs of thyme, dried bay leaves, and celery into the pot with the shells and bring to a boil. Let the mixture boil for 2 minutes or so.
③
Turn down to low heat and cover for 1 hr.
Turn the heat down to low, cover the pot, and let simmer untouched for 1 hour. Salt to taste. Remove from heat and store in mason jars. Congrats! You just made shrimp and crab stock.
