There is no better way to fortify and double-down the flavors in any recipe than using some homemade stock. While chicken and beef stock are easily found on store shelves, assuming you don't make your own, shrimp or seafood stock is usually not available and must be made from scratch. If you are looking to expand your cooking skills and enhance flavors, homemade stocks will easily do the trick with minimal extra effort. Additionally, they are typically made from leftover carcasses, bones, and shells so next time you find yourself throwing away these perfectly useful bits and pieces be sure to stop and toss them in a ziplock bag and freeze for later use instead! Today's Shrimp Stock is a quick and easy game-changer for your next batch of etouffee, gumbo, or seafood soup so read and take heed! The following is a basic guide for a general shrimp stock so feel free to manipulate as you wish....just keep cooking!
All or any remaining shrimp stock can be frozen in an ice cube tray and stored for later use. Frozen leftover red wine and various stock cubes work great for deglazing pans while cooking and/or fortifying flavor! After the cubes are fully frozen, they can be transferred to a ziplock bag for freezer storage. Don't forget to label and date because no one wants a shrimp stock cube in their mixed drink!
SHRIMP STOCK
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