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Writer's pictureEco-Logic Resort

Make a stock from shrimp shells


No food waste is a motto from our restaurant: the Food Forest Kitchen in Paksong. If we have shrimp on the menu, we use the shrimp shells to make a wonderful stock! This stock can be used as a base for noodles with seafood or any other dish you like to us stock for. Easy to make, full with flavor.



 

STOCK FROM SHRIMP SHELLS

Prep Time: 0 mins - Cook Time: 10 mins - Total Time: ca. 10 mins - Makes: depend on the number of shells


INGREDIENTS

  • shrimp shells (if you want, you can use cooked ones too, left over after a shrimp meal)

  • water: ca. 3 cups for each 10 shells

  • and if you like: some pepper corn

EQUIPMENT

  • A pot

  • Strain

  • A jar or container for storage

  • or Ice cube tray for freezing

PREPARATION

  • Rinse the heads of the shrimps in cold water

INSTRUCTIONS

  • Place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Add some spices to your liking, like peppercorns

  • Simmer, uncovered, about 15 minutes

  • Strain and store

NOTES

The stock, once filtered, lends itself to all preparations, especially soups and curries. It can also be served as an accompaniment, with its vegetables.


STORAGE:

Refrigerate this stock in an airtight container for up to 1 week. Freeze for up to 3 months.

If you just need small amounts of your stock, you can also freeze it in an ice cube tray and use the amount you need by taking out the cubes.

 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!

A MEAL WITH A VIEW!

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