Best Creole Shrimp Stock Recipes

CREOLE SHRIMP STOCK

Steps:

• Rinse shells briefly under cool water.
• Drain well.
• Heat heavy pot on stove.
• Add oil and shells.
• Sweat shells briefly until they turn pink.
• Add vegetables, sweat for 2-3 minutes.
• Add cold water, parsley and herbs, bring to boil.
• Reduce heat, simmer for 1 hour.
• Strain liquid through fine cotton cloth, without pressing or aqueezing.
• Return liquid to a clean pot, add lemons, bring to full boil.
• Reduce heat and simmer about 15 minutes until lemon is infused into stock.
• Remove lemon.
• Cool stock completely, freeze for future use.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SHRIMP CREOLE

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

SHRIMP CREOLE RECIPE - (4.3/5)

Steps:

• Peel and rinse shrimp and save shells for stock*** Heat fat or oil Add 1 cup onions and cook high 3 min. Lower heat and cook 5 min more stirring frequently Add remaining onions, celery, bell peppers and butter. Cook on high till bell peppers and celery start to get tender about 5 min,Stirring frequently. Add garlic, bay leaf, salt and peppers, thyme, basil, Tobasco, chopped Tomatoes and 1/2 cup stock Cook 5 min to allow seasonings to marry, stirring frequently Add Tomato sauce, cook 5 min Add stock and sugar and simmer for 15 min stirring occasionaly. You can cool and refridgerate sauce now and save for next day, or if serving immediatly turn off heat, add shrimp and cover and let sit till shrimp are firm and pink. (5 to 10 min.) To serve: Put rice in mound in center of plate and add about 1 cup of Shrimp Creole around the mound of rice. Goes well with French Bread and Red Wine or glass of Beer!

CAJUN SHRIMP STOCK

Steps:

• To make stock, place the shrimp shells in a large pot. Add onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups of cold water. Bring to a boil over high heat, reduce heat and simmer 30 minutes, strain, discard shells, vegetables, lemon and spices.