I love these videos that are about the FOOD not THE HOST. I liked this video so much I am going to watch more of yours. We watch these for the recipe and the prep, not the obnoxious, overbearing hosts like J Weissman and Sam the Cooking Guy. Keep 'em coming.
@@TheSandersKitchen OK, your Gumbo recipe seems completely insane to me (ADD THE SHRIMP TO THE ROUX!?!?!?!?) but i am intrigued. I might actually give this one a try. I love adding Okra, but the sliminess always %#%$'s up my Gumbo.
I had trouble finding seafood liquid stock at my local supermarkets and I was about to resort to Knorr seafood boullion cubes for shrimp risotto but now I have found a new purpose for my shrimp shells instead of throwing them directly into the trash. Can't wait to try this.
Thanks, making mine now using your instructions. Didn't have the liquid crab boil but I put a very small pinch of old bay seasoning for additional flavor.
I’m not sure how to answer. The head has no vein. Just the tail. However we do remove the legs and meat from within the head. Batter and fry. We call them spiders.
Can I ask why no veggies? I can poultry and beef broth and I add onion, celery, and carrot scraps. I’ve never made seafood stock and I’m looking for a good recipe… do you de-vein the shrimp? Also, can you use pre-cooked cocktail shrimp tails?
Shrimp stock doesn’t need any other seasonings. Save your veggie scraps for other stocks. We only use fresh shrimp hulls and shrimp heads for the stock. As far as deveining shrimp, we always devein shrimp before cooking them on any fashion. The main two flavors I use in my shrimp stock are bay leaves and liquid crab boil. Stocks should not have salt as this will affect your final recipe. I hope I covered your questions. If not, feel free to ask. 😊
@@TheSandersKitchen thank you so much… when I can it, it’ll have to have a tsp of salt, but that’s for shelf preservation!!! I’m excited about making this!!!
I'm also a fan of no salt and no aromatics in a lot of my stocks, that way I have a "blank slate" to work with. I have always sauteed my heads and shells though, is there a reason you don't do this? I'm not saying either is right, just curious. I love to learn from others, this is how I grow even at 61 years of age! 🙂🙂
Are you asking why I don’t roast the shells before boiling such as in a bone stock? We grew up in the New Orleans area where fresh shrimp was easy to buy. In fact I worked with guys who shrimped in their off time. Everyone I know made shrimp stock by boiling right after peeling. But I learned from other chefs that grinding made a more intense flavor. After doing this the first time I was convinced. I hope I answered your question. By the way, Leah Chase the owner of Dooky Chase restaurant always grinds her shells. No roasting.
I love these videos that are about the FOOD not THE HOST. I liked this video so much I am going to watch more of yours.
We watch these for the recipe and the prep, not the obnoxious, overbearing hosts like J Weissman and Sam the Cooking Guy. Keep 'em coming.
Awesome! Thank you!
@@TheSandersKitchen OK, your Gumbo recipe seems completely insane to me (ADD THE SHRIMP TO THE ROUX!?!?!?!?) but i am intrigued.
I might actually give this one a try.
I love adding Okra, but the sliminess always %#%$'s up my Gumbo.
Thanks, Mike! This looks easy enough. The shrimp flavor will amp up any seafood dish perfectly. Can’t wait to use this recipe.
I like how simple you kept this.
Thank you. By the way, I bought a much better immersion blender for things like this. The Vitamix is $50 off today for Black Friday.
I had trouble finding seafood liquid stock at my local supermarkets and I was about to resort to Knorr seafood boullion cubes for shrimp risotto but now I have found a new purpose for my shrimp shells instead of throwing them directly into the trash. Can't wait to try this.
You’ll love the flavors Glenn.
I get a kick out of your big measuring cup ...love it.
It’s huge!! 👨🏻🍳
Perfect,I am originally from New Orleans and I make my Shrimp Stock exactly like that.No vegetables needed,I add Liquid Crab Boil only like you do
It’s so good!! 👍
Thanks, making mine now using your instructions. Didn't have the liquid crab boil but I put a very small pinch of old bay seasoning for additional flavor.
You got it!
Yes, this is how it's supposed to be. Thank you very much.
You're welcome!
Thanks brother.👍
How bout a base for a cocktail ?
Looks good. Great for a gumbo.
Thank you
You're welcome!
I wonder if the heads have something like the dark vein that it is removed from the body before eating? I don’t see any videos explain that.
I’m not sure how to answer.
The head has no vein. Just the tail.
However we do remove the legs and meat from within the head. Batter and fry. We call them spiders.
Here enjoying!
Thank you. We watch your channel too.
We appreciate it.
Where can I get that tool for removing the shrimp??
Amazon sells them. Shrimp Deveiner.
Challenge 50187 Shrimp Cleaner, Red Finish a.co/d/0LrJof7
Where is your amazing accent from? Delaware? Maryland?
New Orleans
Can I ask why no veggies? I can poultry and beef broth and I add onion, celery, and carrot scraps.
I’ve never made seafood stock and I’m looking for a good recipe… do you de-vein the shrimp?
Also, can you use pre-cooked cocktail shrimp tails?
Shrimp stock doesn’t need any other seasonings. Save your veggie scraps for other stocks. We only use fresh shrimp hulls and shrimp heads for the stock.
As far as deveining shrimp, we always devein shrimp before cooking them on any fashion.
The main two flavors I use in my shrimp stock are bay leaves and liquid crab boil.
Stocks should not have salt as this will affect your final recipe.
I hope I covered your questions. If not, feel free to ask. 😊
@@TheSandersKitchen thank you so much… when I can it, it’ll have to have a tsp of salt, but that’s for shelf preservation!!! I’m excited about making this!!!
@@mauramillay5039 If you want to store it, you’ll need to freeze it. It’ll be super nasty if not frozen.
@@TheSandersKitchen why can’t I pressure can it like I do my other broths?
Do you need to wash the shells and heads before boiling?
ALWAYS!
I rinse the shrimp with cold water when I get home from the seafood market.
I watched other videos and they add all of that extra stuff in it but I don't get why.
Everyone is different. I like my stocks to be basic. Veggie, beef, pork, chicken, shrimp. I add other spices when cooking. Especially salt
I'm also a fan of no salt and no aromatics in a lot of my stocks, that way I have a "blank slate" to work with. I have always sauteed my heads and shells though, is there a reason you don't do this? I'm not saying either is right, just curious. I love to learn from others, this is how I grow even at 61 years of age! 🙂🙂
Are you asking why I don’t roast the shells before boiling such as in a bone stock?
We grew up in the New Orleans area where fresh shrimp was easy to buy. In fact I worked with guys who shrimped in their off time. Everyone I know made shrimp stock by boiling right after peeling. But I learned from other chefs that grinding made a more intense flavor. After doing this the first time I was convinced. I hope I answered your question. By the way, Leah Chase the owner of Dooky Chase restaurant always grinds her shells. No roasting.
Can I get the shrimp oil for this video
.
Do the shrimp heads/shells need to be rinsed after being cut off?
No rinse. I toss them in a stock pot as they are.