It’s tempting to pay a couple bucks more per pound and save
yourself the task of peeling shrimp.
Epicurious knows better.
So does the New York Times.
And now, so do you.
Much of the flavor is in the shell,
so let’s make a fine shrimp stock.
Put all the shells into a saucepan and cover them with a liter or so of cold water and a tablespoon each of black peppercorns, fennel seeds, black and yellow mustard seed and throw in a few bayleaves, too.
Simmer for 30 minutes, strain and freeze.
Great as a base for bouillabaisse.
Or use it to make an (even more) delicious shrimp bisque:
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