We are coming into the home stretch in Emeril’s One-Pot Blogging Party, and I have had a ball! It has been quite a bit of fun meeting my new blogging buddies from all across the country. We use Facebook and Twitter to keep up with what each is cooking from the book, and boy are some of the recipes different! For instance, last week my blogging buddy Tracey, of Tracey’s Culinary Adventures made Stir Fried Squid with Chili Sauce, and Matt of Thyme in Our Kitchen, the week prior, made Banh Xeo – Vietnamese Crepe. Sizzling Skillets contains an eclectic array of recipes, from comforting classics like Chicken Pot Pie with Biscuit Top, to global recipes such as Indian Karahi Chicken. This recipe for Rich Shrimp Stock is what I used in my wonderful and also different, Bouillabaisse and Cajun Shrimp Stew. Morrow Cookbooks – The Secret Ingredient releases Sizzling Skillets Today, September 27th. You may purchase a copy here, or cash in below as I have a Giveaway going on right now!
Emeril says, “This stock is so easy to make, yet so flavorful—make a batch every time you have shells and heads from fresh shrimp and you’ll never have to worry about where to get shrimp stock again. You’ll find that toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways.”
Rich Shrimp Stock
About 12 cups
- 1 to 1 1/2 pounds shrimp shells and heads
- 1 tablespoon vegetable or olive oil
- 14 cups water
- 1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
- 1/2 cup roughly chopped celery
- 2 small carrots, roughly chopped
- 2 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 teaspoon salt
- 2 teaspoons black peppercorns
- 3 sprigs fresh thyme
- 2 large sprigs fresh parsley
- Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
- In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.
- Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
- Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)
Note: You can easily double the ingredient amounts to make a larger batch of stock. To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to reconstitute as needed.
OH BABY! IT IS A PERFECT TIME FOR A TIME FOR ANOTHER GIVEAWAY!
- Open to US residents only! Sorry!
- Winner will be chosen September 27,2012 – (Book Release Day!) by Random.org
Here’s what you have to do:
- Comment on this post! It is as easy as pie!
To earn extra entries (make sure to leave a separate comment for each):
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- Tweet about this giveaway: You can use this if you want: “@fromagechick is giving #sizzlingskillets!