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!