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What to do with shrimp stock

I find myself with lots and lots of frozen shrimp stock. I usually buy raw, shell-on frozen shrimp and make stir-fry or scampi. I always make stock on the shells. I make Ina Garten's shrimp bisque with some of the stock, but that calls for shrimp too so there I am again making and freezing more shrimp stock. It's a conundrum. Does anyone have any good seafood soup, stew, bisque, etc. recipes that use shrimp stock?

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    1. Use it as the cooking liquid for rice pilaf. Simmer squid or scallops in it as part of a pasta sauce.

      Add diced canned tomatoes, onion, celery, carrot, potato, seasonings, and fresh or canned clams. Voila! Manhattan clam chowder.

      2 Replies
      1. re: greygarious

        I was going to suggest something similar to this or gumbo, but both were also mentioned. hehe.

        1. re: BamiaWruz

          I prompted myself to make chowder. I used small white beans rather than potatoes, since I make a point of eating beans daily, and they look nice in this soup. No home-made stock, but clam base plus 2 cans of minced clams works.

      2. Gumbo. Just google it and find a recipe you think is interesting. It doesn't have to have shrimp stock as an ingredient. Just sub that for whatever liquid they want.

        DT

        1 Reply
        1. re: Davwud

          +1

          Etoufee is another option, if you're feeling Creole.

        2. Thai Tom Yum
          You can make either chicken, shrimp or seafood. Some recipes call for chicken broth, but I use shrimp stock.

          1. Malaysian prawn noodles (i.e. Penang har mee) is a shrimpy, slightly spicy noodle soup dish.
            http://rasamalaysia.com/recipe-penang...