A rich stock made from corn cobs and shrimp shells is a perfect base for sauces, gravies, soups, bisques and gumbos
Estimated Time 2 hourshours20 minutesminutes
Servings 8Cups
Here's What You Need
Shrimp shells with Heads - About 4 cups or from 2 - 2 ½ pounds of shrimp
4corn cobs
4tablespoonsmargarine
1largeyellow onion - cut in half
1stalkcelery - cut into 2 or 3 pieces
2clovesgarlic - peeled
4sprigsfresh parsley
2sprigsfresh thyme
20wholeblack peppercorns
3quartscold water
Here's What You Do
Melt the margarine in a large stockpot over high heat
When the margarine has melted, add the shrimp shells and saute, stirring often for about 5 minutes until the shells turn red.
Add the corn cobs and continue to saute for a few minutes.
Next, add 1 yellow onion, 1 celery stalk. Saute a couple of minutes.
Add the garni bouquet, 2 garlic cloves crushed, the bay leaves and black pepper corn. Stir to combine.
Cover with 3 quarts of cold water
Bring just to a low boil, then immediately lower the heat to a very low simmer
Simmer uncovered for about 2 hours or until the liquid has reduced to about 8 cups.
Skim impurities from the top as the stock simmers, as needed.
Strain the stock and discard the solids
Notes
For more details. check out my article Corn and Shrimp Stock.To strain, use a kitchen strainer or colander lined with a double layer of damp paper towels.This stock can be held in the refrigerator for up to 4 days and in the freezer for 2 to 3 months. Make sure to store the stock in air-tight freezer containers. I recommend storing it in 2 or 4 cup servings. Make sure to label the container including the date.