Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, shrimp / lobster stock. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Shrimp / Lobster Stock is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Shrimp / Lobster Stock is something that I have loved my whole life. They are fine and they look fantastic.
The stock is also useful for many other kinds of seafood soups and stews! Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
To begin with this recipe, we must prepare a few ingredients. You can cook shrimp / lobster stock using 11 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp / Lobster Stock:
- Get 2 Tablespoons Extra Virgin Olive Oil
- Prepare 1 1/2 shellfish shells
- Prepare 1 onion , large - sized , diced
- Make ready 2 carrots , chopped
- Take 3 celery ribs of , chopped
- Prepare 2 Cloves garlic , sliced
- Prepare 1/3 Cup tomato paste
- Make ready 3/4 Cup White wine
- Take 1 Tablespoon Kosher salt
- Make ready 1 1/2 Teaspoons Black Pepper , ground
- Prepare 12 Sprigs Thyme Fresh
Make lobster stock with leftover shells and bodies of either Maine or spiny lobsters. This recipe is for lobster stock, but you can concentrate it and add a bit more salt to make a rich lobster broth, too. Affordable and search from millions of royalty free images, photos and vectors. Shrimp, Lobster and Andouille Sausage Gumbo CeceliasGoodStuff.com
Instructions to make Shrimp / Lobster Stock:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes.
- Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a fine sieve, pressing the liquid from the solids. Makes approximately one quart.
Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Shrimp and lobster sauce was one of the two finale dishes in the last course of the "Polynesian Luau for Two." Next time you have lobster, save the shells to make Homemade Lobster Stock. If you've never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about. Also, for more flavor, I used canned chicken stock instead of plain water. Use lobster stock wherever you would rely on a fish stock: shrimp risotto, sauces, gumbo, seafood pasta or fish stew.
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