Shrimp Stock instead of Fish Stock?
I'm making Redfish Courtbouillon tonight and I was thinking of using shrimp stock instead of fish stock.
Any reasons why this would be a baaaaaad idea?
A baaaaaaaaaaaaaaad idea???.. Well it's not something I would do...To me Courtbouillon is about the fish....Redfish or (River) Catfish. Shrimp stock would completely change the flavor profile for me! Morphing it into something esle ~~~ Make a stock/broth out of the bones etc.
No, it shouldn't.
I 've used shrimp stock in boullabaise, seafood risotto, and even things like clam chowder.