1. Select plump shrimp with bulging black eyes and a
fresh salt water scent.
2. Twist off
the head from the body. Save the head to make
stock.
3. Remove the shell. On the underside
of the shrimp, there
are two sets of legs. Hold one set of legs in
your hand.
Break them away from the center of the body. Continue
to pull off all the legs, until the shell slips
off the shrimp
in one smooth motion. Save the shell to make stock.
4.
With a sharp knife [filet knife is best], make a shallow
slit on the back of the shrimp from the top to
the end of
the tail.
5. This exposes the vein, which
can be clear but usually
black. Remove the vein with your fingers
or run under
water, either way, dispose of the vein.
[DO NOT add to stack]
Note: Prepare shrimp as you wish. If already boiled, then
enjoy and eat.
Of course, starting the process again
with each shrimp.
Making the stock
6.
To make the stock, gather a medium-sized pot, oil, water,
onion, carrot, celery, garlic, bay leaf,
thyme and black
peppercorn.
Note:
Freeze the trimmings from your everyday cooking and
use the stems and
scrapes for stock.
7. Remember those shells you set aside earlier? Now's the
time to use them, rinse under running water.
8.
Heat 2 tablespoons oil in the pot. Sauté the shrimp shells
until they begin to turn pink.
9. Add
the vegetables and water to the pot. Simmer for
about 15 to 20 minutes or until stock has
reduced to the
desired consistency. Strain. Use immediately
or cool and
use within 3 days.
Note:
Can freeze for up to 2 months.
