This recipe is so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Just read the title. Roasted Shrimp Stock, doesn't it conjure up the most amazing aromas.
Last week when I shared my Steamed Spiced Shrimp with Old Bay Cocktail Sauce, I said not to throw those shells away. I said to store them in the freezer. Did you? 😉 I did!!! And then today I made another batch of steamed shrimp (I was testing out a new dipping sauce....watch this space!) So I had plenty of shells and heads. Enough for two trays of this wonderful shrimp stock.
This is what I did with them! I tipped them into two roasting tins, splashed in some olive oil, sprinkled over some salt, roasting them up until they were crisp, added some water and simmered everything. That is it. The whole recipe......Great, okay....see you tomorrow 😉 Not really I am still here! Hope you are!?!?! x
But it really is that simple. I have tried adding onions, herbs, lemon. I wasn't convinced. Doing it this way, what you get is the pure taste of shrimp. Which makes it so so versatile. I like to drink a cup for lunch. Maybe with a few shrimps thrown in and a handful of cooked pasta. If I am feeling healthy I might add some fresh spinach, or a sprinkles of spring onions and a chopped chilli. You could turn it into a wonderful asian noodle soup, or use it as the base for a chowder. But this batch is destined for something else. This particular batch is going to become my version of Soupe de Crevette (french fish soup).
But for now I will just leave you with the 'recipe' for this amazing stock. 🙂
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Roasted Shrimp Stock
- 500 g shrimp shells (body/tail/heads)
- 2 tsp olive oil
- 2.5 l boiling water
- ½ tsp salt
- Pre-heat the oven to 200ºC/180º fan forced/Gas mark
- Give the shrimp shells a quick wash to remove any dirt.
- Place the shrimp in a single layer in your roasting tin (See notes)
- Sprinkle over the olive oil and salt then give the shells a good shake.
- Roasted the shells for 10-15 minutes until crisp.
- Transfer the roasting tin to a medium heat on the hob.
- Pouring the boiling water over the shells and bring everything to a simmer.
- Simmer for 10-15 minutes. Taste your stock. From here it is a matter of personal preference. Cook for longer to develop the flavours or remove from the heat. If it is too strong you can add a little more water. Or leave it as is and water it down when you use it.
- Carefully pour the stock through a fine colander and then decant into containers for freezing or keeping in the fridge.