Chicken stock is the de-facto stock to dip and cook a smorgasbord of meat, seafood and vegetables in steamboats for Chinese New Year. Opt for something more flavourful with a shrimp stock.
Shrimp stock is one of the easier stocks to make at home. Like its veal brethren, shrimp heads and shells can be combined with lighter aromatics such as garlic, celery and onions, and then covered with water before being simmered.
But unlike veal stock, shrimp stock (as well as fish stock) requires a simmer time that is far shorter, making it easier to make a batch when you are pressed for time.
The orange hued shrimp stock has a robust burst of rich umami flavour that pairs well with a wide range of seafood. Besides a steamboat stock, shrimp stock also makes a good base for pen cai.
Shrimp stock is one of the easier stocks to make at home. Like its veal brethren, shrimp heads and shells can be combined with lighter aromatics such as garlic, celery and onions, and then covered with water before being simmered.
But unlike veal stock, shrimp stock (as well as fish stock) requires a simmer time that is far shorter, making it easier to make a batch when you are pressed for time.
The orange hued shrimp stock has a robust burst of rich umami flavour that pairs well with a wide range of seafood. Besides a steamboat stock, shrimp stock also makes a good base for pen cai.
Chef Eric Ripert in action at Le Bernardin. Photo: Le Bernardin Facebook.
Shrimp Stock
Recipe courtesy of Eric Ripert, Chef and Co-owner of French seafood restaurant, Le Bernardin, New York City
Ingredients
1 to 2 Tablespoons canola oil
450 grams shell-on shrimp
1 Tablespoons tomato paste
Method
1. Heat a large pan to medium-high heat and add the canola oil; sauté the shrimp until they turn red; add the tomato paste and cook. Stir constantly for two minutes so that the ingredients do not get burnt.
2. Cover the contents with water by about 5 centimeters and bring it to a simmer for 15 minutes.
3. Transfer the contents to an immersion or stick blender to puree the mixture. Bring the mixture back to a simmer for another five minutes.
4. Strain the contents through a china cap. Cool the stock and set aside.
This story first appeared on MICHELIN Guide New York City. Click here to read the original version of this story.
