Re: shrimp shells & stock revisited

[email hidden] wrote about making shrimp stock:

Quoted message said:

Did you puree the shells with the water and then strain (afer boiling
for 10 min)? That's what Chef R W Miller suggested in order to get the
rich flavor.

I haven't gotten around to trying the lobster bisque recipe in the Les
Halles cookbook, but the recipe really did surprise me: The lobsters are
thrown, shells and all, into a food processor. It makes perfect sense, but
it was the first time I'd heard of that being done!

I doubt that my aging Cuisinart could handle it, though. Even now, it starts
smelling like burning wiring if I run it for longer than about ten seconds.
I've had one all picked out in my Amazon.com shopping cart for months now;
I'm just waiting for the incumbent to give up the ghost.

Bob

Quoted message said:

Ginny Sher said:

I remember a few weeks ago, there was a thread about shrimp tails and
what to do with them. One poster, I believe it was Chef R W Miller
suggested boiling the shells to make a stock.

Did you puree the shells with the water and then strain (afer boiling
for 10 min)? That's what Chef R W Miller suggested in order to get the
rich flavor.

Darn... I searched Google specifically to reread that post and
completely forgot to puree the shells before I strained the liquid. I
have frozen the (is it now stock?) and will use it as is this time.
Next batch, I won't forget to pull out the blender.

Ginny

Ginny Sher said:

Quoted message said:

Ginny Sher said:

I remember a few weeks ago, there was a thread about shrimp tails

and

Quoted message said:

Quoted message said:

Quoted message said:

what to do with them. One poster, I believe it was Chef R W

Miller

Quoted message said:

Quoted message said:

Quoted message said:

suggested boiling the shells to make a stock.

Did you puree the shells with the water and then strain (afer

boiling

Quoted message said:

Quoted message said:

for 10 min)? That's what Chef R W Miller suggested in order to get

the

Quoted message said:

Quoted message said:

rich flavor.

Darn... I searched Google specifically to reread that post and
completely forgot to puree the shells before I strained the liquid.

I

Quoted message said:

have frozen the (is it now stock?) and will use it as is this time.
Next batch, I won't forget to pull out the blender.

Ginny

I was hoping you had tried it as I haven't yet. I've only attempted
shrimp stock once but I got the water to shell ratio way off and it was
bland. Recently I came across some amazing shrimp from a local farmers
market. The shells and heads are still in the freezer awaiting to be
used in a stock.

I originally made the stock for a Shrimp Creole, what are some other
good recipes that would use it?

Jesse