(Click each picture to make it larger)

I didn’t follow the rules on this one but I think that’s part of this whole culinary school thing. They will show you the traditional way to do it then it is your job to make it your own as a Chef. In class we made a fish stock made with halibut that was fantastic. I needed some stock for the gumbo I was making so I decided to make a shrimp stock with the shrimp that I was going to throw into the gumbo. Normally you would use a ratio of 8:1 for the mirepoix going into the stock, 1 pound of mirepoix for every 8 pounds of meat or vegetables. The mirepoix traditionally used for this would substitute carrots for turnips, I stuck with carrots. Also, for the herbs and spices a bouquet garni would be used, I used a tea infuser. The result? A damn fine stock!

Ingredients

1.5 pounds of shrimp peels
1 pound small dice mirepoix (1/2 pound onions, 1/4 pound celery, 1/4 pound carrots)
Bouquet Garni-  Bay leaf, parsley stems, thyme, and 5 peppercorns

Pour in 4.25 liters of water into a stock pot then add the shrimp and mirepoix. Turn the heat to high and once the stock reaches a simmer turn down the heat and continue to simmer, never boil. Add the bouquet garni then cook for 20 minutes.  Strain the stock then place in containers for later use. Use within 2-3 days or freeze.

For more stocks click here (click)

Eric