Every Cajun cook knows that a good stock is the heart of an amazing dish. I’ve tried many store bought seafood stocks. NONE of them compare to making it homemade. I love being able to control the flavor I impart into my cooking. One reason our cooking style here in the South is so special is the fact that we don’t mind taking the time to prep and bloom flavors. But, we also use some of the same elements and ingredients in lots of different dishes. My shrimp stock recipe is one I treasure. Of course, I just had to share it with you!
What’s the secret to a great stock? FRESH ingredients and TIME! The stock only takes 45 minutes to an hour to cook. But, I NEVER use it on the same day it’s made. I like to give it at least two days to chill in the fridge. That will give the flavors more time to bloom. The flavor is a lot more intense and magical! 
Another important part of making stock is skimming the foam off the top. If you don’t skim off the foam, it will be become a solid with fat like consistency on top of your stock. We don’t need that mess! You would do the same for chicken or beef stock. Then, you’d skim it, because the foam may contain toxins from the bone marrow of the carcass. But, you guys don’t care about all of that! Just skim it off. You’ll need to do this several times during the cooking process. 
After your stock is done, drain it, and discard shells, heads, etc. You don’t need them anymore. Allow the stock to cool completely before storing in the refrigerator or freezing.href=”http://www.coopcancook.com/?attachment_id=1392″ rel=”attachment wp-att-1392″>
Happy Cooking,
B. Coop
- 1-2 lbs shrimp heads and shells
- 1 T olive oil
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 3 celery stalks with the leaves, roughly chopped
- 2 garlic cloves, peeled
- 4 thyme sprigs
- 2-3 bay leaves
- 1/3 cup fresh parsley
- 1 tsp whole peppercorns
- 1 tsp liquid crab boil
- 1 T cajun seasoning
- 2 tsp salt
- 12 cups water
- Rinse and drain shrimp heads and shells
- In a large stockpot, heat olive oil
- Add in the shrimp heads and shells
- Stir for 2-3 mins or until it becomes pink and fragrant
- Add in the onions, celery, and carrots
- Stir for 4-5 mins.
- Add in all remaining ingredients
- Bring to a rolling boil
- Reduce heat, and simmer for 45 mins to an hour
- Skim foam off the top of the mixture occasionally during the simmering
- Turn off heat and drain the stock into a bowl
- Allow to cool completely before refrigerating or freezing
- Refrigerate for at least 2 days before using. You may freeze stock in an airtight container or bag for up to 3 months.