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How to Make Shrimp Stock

How to Make Shrimp Stock

I believe I’ve been open enough with you about my wanting to maybe one day blog full time. Don’t get me wrong, I do love my job (most parts of it) and the people (for the most part) I work with. There are many days when I do come home from work proud of myself for what I was able to do and what I am able to do. But then, there are many more days when I feel like I am simply dragging half of me in the name of a paycheck. I guess being in the same industry for twenty plus years can do that to you. The thing is, I am very close to being able to make the jump. Almost there but not quite. And I am not only talking about the financial aspect of the decision which, of course, is a very important consideration in these type of decisions, but also the fear factor, the uncertainty of such a major change. Would readers keep coming back to my blog? Would my traffic continue to increase? These are just some of the plaguing questions that keep me on a standstill. I am hungry but do I want to be foolish?

After 2-1/2 years of Kawaling Pinoy and its incremental milestones. I am as lost in this whole blogging thing as the day I first started. I’ve been reading countless books to improve my craft, learning as much as I can. One book I am currently reading is by Gary Vaynerchuck-Crush it! Why Now is the Time to Cash in on your Passion. I really, really urge you to read this book! So inspirational!

It’s time to live your passion-to do something you’re pumped up about and enjoy. Instead of just earning a living doing something you tolerate, harness your passion and do something great

So what does this long-winded talk have to do with shrimp stock? In the book, the author suggests that to be successful in your passion, you need to determine the specialty you love and build a reputation as an expert in that field by

Here a couple of delicious ways to use this rick shrimp stock:

Pancit Palabok-the life of this noodle dish depends on top-notch shrimp sauce!

Ginisang Upo at Hipon-we all know peeled shrimps don’t carry as much flavor in dishes as their in-shell
counterpart. Give this sauteed vegetable dish a boost by adding a cup of stock!

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!

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.

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!

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