Shrimp Head Stock

I've made shrimp stock many times but never with all shrimp heads.  What a difference the heads make! The heads are definitely where most of the flavor is.  Whenever I visit Karen in Corpus we try to make a point to call the Shrimp Pimp. He delivers the best Gulf Shrimp right to your front door. Once he has weighed the shrimp and pulled the heads off I usually have him toss the heads. The last time I bought from him I decided to keep the heads and schlepp them back to Fort Worth to make some stock.  

Some Notes to Self and Observations:

• Using a stock pot with a pasta insert makes it easier to strain the massive amount of solids.
• Always start with COLD water.  The stock will be more clear than cloudy this way.
• When using the heads of the shrimp, versus the shells, to make stock the stock will have a much darker color.  This may make a difference in the recipe I will use it in.
• The most laborious task while making is the skimming of the foam. I will never perfectly remove all the foam so I don't worry about it.  I get what I can.
• Always salt at the end.  I found with the heads, I did not have to use salt at all.  The heads provided a perfect kiss of salt from the ocean.
• Uses:  soup bases, grits for shrimp and grits, cook pasta or rice in the stock for extra flavor
• This recipe halves well. This can be made with 1 to 2 pound of heads.  Adjust other ingredients accordingly.

This is the basic.

 Rinse the heads and throw in a large pot.  I used my 16 quart stock pot with a pasta insert

 Prepare all the vegetables and seasonings and throw on top of heads.

 Fill pot with enough COLD water to cover ingredients by two inches.

Bring to a boil.  When the stock is boiling, skim off any foam that forms at the surface.  Lower your heat and let the stock gently simmer for about an hour, hour and a half.  Skim foam off as needed.

Strain the broth through a fine mesh strainer.  When using this large amount of shrimp heads, cooking them in the pasta insert basket made it easy for the first straining.  For the second straining I lined a fine mesh strainer with a towel to catch the fine particles and sediment.

Let the broth cool then divide into Ball jars or freezer baggies to freeze. 

Shrimp Head Broth
Makes approximately 6 quarts broth

Ingredients:
4 pounds Shrimp heads, rinsed
2 medium yellow onions, coarsely chopped
4 large celery stalks with leaves, washed and coarsely chopped
4 medium carrots, washed and coarsely chopped
4 garlic cloves, peeled and smashed 
4 bay leaves
2 tsps black peppercorns

Method:
In a large stock pot, place all ingredients and cover with enough COLD water to cover by 2 inches.

Bring to a boil.  Skim off any foam that forms on the surface. Lower heat to allow the stock to simmer very gently for about and hour to an hour and a half.  As any foam forms, skim it off.

Allow the stock to cool for awhile before straining.  

Since I used my stock pot with the pasta insert it allowed the first straining to be really easy; just like straining the spaghetti when you lift the basket out. For the second straining, strain through a fine mesh strainer that has been lined with a piece of muslim, several layers of cheese cloth, or a fine kitchen towel. This will catch any tiny bits and sediment.

Crispy Shrimp Tacos

These are goooooood



Here is what you need for your filling.  Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.


Prepare whatever condiments & toppings you want to use and hold in the refrigerator.

Shred your cheese.


 

Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper.  I left the jalapeño out because Lovey doesn't like the heat.  If I were making these for myself I would definitely add the jalapeño.


 Sauté this mixture until is begins to thicken and the tomatoes begin to break down.



 
Reduce your heat and add the shrimp.


 
 Line two baking sheets with parchment and place 6 tortillas on each sheet.  Brush the tortillas with oil.





Divide the cheese among the tortillas

Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.


Garnish with your toppings


 
Fold them in half and serve them up with re-fried beans and Spanish rice.
 

Shrimp Tacos
Adapted from Feb/Mar 2018 issue of "Cook's Country"
Serves 4 to 6

Ingredients:
2 tomatoes
1 small yellow onion
1 jalapeño
2 Tbsp. catsup
1 Tbsp. lime juice, plus lime wedges for serving
 2 garlic cloves
salt and pepper
1 pound large shrimp (26-30 per pound count)
3 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas
8 ounces Monterey Jack cheese
iceberg lettuce
diced avocado
fresh cilantro
salsa

Mise en Place:

• core and chop tomatoes
• finely chop the onion
• stem, seed and mince jalapeño
• juice lime and cut more lime(s) into wedges
• mince garlic
• peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces
• shred cheese (should have about 2 cups)
• prepare condiments: shred lettuce, chop avocado, chop cilantro

Method:
Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.

Heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering.  Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.

Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.

Cream of Butternut Squash Soup with Sea Scallops and Shrimp

Come Autumn, butternut squash is used a lot in our house.  Soup is a staple.  I've tasted many delicious butternut squash soups that are more on the sweet side, using apples, cinnamon and nutmeg. This one is a more savory recipe garnished with scallops and shrimp.

It's really easy; the majority of the labor is in chopping all the vegetables.

The squash, onion and garlic are all thrown into a Dutch oven.  I've also added a bouquet garni of thyme, rosemary, parsley, sage, and bay leaf. For this soup I wrapped the herbs in cheese cloth because I didn't want flecks of the herbs in the soup. 

 After the chicken broth and cream are added to the pot it's all brought to a boil. Cover the pot and lit it simmer over reduced heat until the squash is tender.

 Discard the bouquet garni

In batches, puree in a blender or food processor.  With this batch I had to use my immersion blender because my blender broke and I sold my food processor in our estate sale.  It is at this point that you can make this soup as thick or thin as you like.  You can add chicken broth, milk,  or cream.

 

  

You can garnish the soup with anything you want; pepitaps, croutons, grated cheese, and on and on.  I opted for sauteéd scallops and shrimp sauteéd in butter.

Ladle into soup bowl, garnish and enjoy.

Butternut Squash Soup

Serves 10 or more

Ingredients:
3 pounds butternut squash
1 large yellow onion
1 large clove garlic
1-1/4 tsp. salt, divided
1/8 tsp. ground pepper
3 sprigs flat leaf parsley
1 fresh sage leaf
1 large sprig rosemary
4 sprigs thyme
 3-4 bay leaves
4 cups chicken broth
1 cup whipping cream
10 sea scallops
2 Tbsp. vegetable oil
10 large shrimp
2 Tbsp. unsalted butter

Method:
Peel, seed and cube the squash and toss in a 5 to 6 quart Dutch Oven.  Chop onion and dice garlic and add to pot.  Add 3/4 tsp of the salt and pepper to the pot. 

In the center of a square piece of cheese cloth  bundle the parsley, sage, rosemary, thyme and bay leaves. Roll the cheese cloth around the herbs and tie at each end and the middle with kitchen twine.  Throw into pot.

Pour the chicken broth and whipping cream into the pot. Stir to mix, cover the pot and bring to a boil over medium-high heat.  Reduce heat and simmer about 20 minutes or until squash is tender. Remove from heat and allow the mixture to cool for 10 minutes.

Peel and de-vein the shrimp and set aside. Pat scallops dry on both sides and set aside.

In batches, pureé the mixture until smooth and return to pot.  Add additional broth or cream if you wish, depending on your desire of thickness of the soup. Keep soup warm.

For the scallops, preheat a 12-inch non-stick skillet over high heat.  Add 2 Tbsp. vegetable oil.  Sprinkle with the remaining 1/2 tsp. salt.  When oil starts to smoke, add scallops to pan.  When scallops brown, turn over and turn off heat. Cook for 1 minute. Remove from skillet  to avoid overcooking.  Wipe out skillet.

Return skillet to medium heat and melt the unsalted butter until foaming subsides and the butter is golden brown   Add shrimp and sauté for 1-1/2 minutes on each side.

Ladle soup into soup bowls and garnish with the scallops and shrimp.

Shrimp and Leek Quiche

It's hard to beat the creamy custard of a quiche.  Like an omelette, you can put practically anything in them and they will taste great.



Making it with fresh jumbo shrimp from the Gulf of Mexico makes it even better.  During a recent trip to Corpus my dearest friend Karen turned me on to her source for fresh seafood in Corpus.  Lorenzo Diaz, also known as The Shrimp Pimp, provides free delivery of the freshest brought-in-on-the-boat-that morning, seafood.  These 10-12 count shrimp were beautiful and only cost $7.50 per pound.  I brought plenty home with me.

That sounded like a paid advertisement.



The first order of business was to get the pie crust ready and in the pan.  I rolled the dough out for a 9" deep dish pie pan.  I then placed it in the refrigerator until I was ready to fill it.




I grated the Gruyere, chopped the leaks and prepared the shrimp by peeling, de-veining and cutting into bite-size pieces.  Lorenzo, the Shrimp Pimp was happy to pull the heads off for me.  Note:  If you are not traveling with your shrimp, take the heads!!!  You can make some great stock with them.



I sauteed the leeks in a little butter - olive oil mixture.

This is the olive oil I used.  Whenever possible, Lovey and I support products made in Texas.  Lovey picked this up at the Farmer's Market in Dallas.




As the leeks begin to soften, add the shrimp and toss quickly for one minute only.  You don't want the shrimp to cook through; just give them a little flavor.  Pull the leeks and shrimp off the heat and set aside to cool off a bit.


Preheat the oven to 375F°.  Sprinkle the cheese across the bottom of the pie shell.


 
 Beat your egg with the salt, a little cayenne to make it interesting and a light grating of nutmeg.



Heat the milk to the point that it has bubbles all around the edges of the pan.  Add a small amount of the hot milk to the bowl of beaten egg yolk and whisk them together.  Add small amounts of the hot milk a couple more times to temper the egg yolks, or get them warm so they won't curdle or scramble when you pour them into the milk mixture.

Stir the custard until it begins to thicken and coat the back of a spoon

Grate a little more nutmeg on top and give it a swirl.




Spread the leeks and shrimp on top of the cheese.

Gently pour the egg/milk mixture into the pie plate.  Top with the extra cheese.  Place in the middle of a preheated oven.

After baking in a 375° oven for about 30 minutes, or until the crust is golden, remove the quiche from the oven.

The advantage of making your quiche with the custard method (in lieu of pouring your cold egg/milk mixture over your fillings and popping it into the oven) is that you don't really have to let the quiche rest after it comes out of the oven.  It's ready to eat right then, hot and creamy.

Slice her up and enjoy!  I would suggest with a nice green tossed salad.

Quiche with Shrimp and Leeks

Adapted from a basic recipe for quiche in Bouquet de France - An Epicurean Tour of the French Provinces edited by Gourmet 1966.

Serves 8

Note that the ingredients below are for a deep dish pie.  If you wish to make this quiche in a regular 9" pie plate it is easily halved.

 Ingredients:

1 9-inch pie crust of your choice

2 tsp. olive oil

1 large leek

1 pound shrimp

1/2 pound Gruyere cheese, divided

6 whole eggs

3 cups milk, preferably whole

Mise en Place:

• pre-heat oven to 375°
• roll out dough and place in pie plate.  Set prepared pie plate in refrigerator until needed
• grate cheese and divide leaving a little cheese to top the quiche with
• clean and chop the leek (while and pale green only)
• shell, de-vein, and slice shrimp into bite sized pieces
• crack eggs into bowl; measure salt and grate nutmeg
• measure milk into heavy sauce pan

Method:

In medium sauté pan, heat oil and saute leeks until just turning soft.  Add the shrimp and constantly stir quickly for 1 minute only.  Remove from heat.

Pull the pie crust out of the refrigerator and spread the majority of the cheese in the bottom of the shell; saving some for the top.

Arrange the leeks and shrimp pieces on top of the cheese.

Crack the eggs in a mixing bowl and whisk until combined and light yellow.  Set aside.

In a 2 quart saucepan, heat the milk over medium heat until almost boiling.  You'll see bubbles all around the sides of the pan.

With a 1/4 cup measuring cup slowly begin to add the hot milk mixture, in a stream, to the egg mixture, whisking as you go.  Do this about two more times.  What you are wanting to accomplish here is warming the egg yolks enough to be able to add them back to the milk mixture without the eggs scrambling.  Once the eggs are tempered slowly add them to the milk mixture whisking constantly until the milk/egg mixture comes to a boil.

Continue to beat the custard mixture until it starts to become thick.  When the mixture coats the back of a spoon it is ready.

Slowly pour the custard into the pie shell.  Place the pie plate on a cookie sheet and bake in the 375° oven for about 30 minutes or until the custard is set and the top is golden.

Serve hot, directly from the pan.