Shrimp Stock (Fumetto di Crostacei) Recipe
Category: Sauces and Stocks
Servings: 4
A rich and flavorful shrimp stock, or “fumetto di crostacei,” is an essential base for a variety of seafood dishes, including risottos, soups, and sauces. This versatile recipe captures the essence of fresh shrimp, creating a perfectly balanced stock with a delicate yet robust taste. Ideal for enhancing your favorite seafood recipes, it is a great way to extract maximum flavor from shrimp shells and heads.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shrimp (shells and heads) | 500g |
| Water | 1 liter |
| Butter | 50g |
| Leeks | 70g |
| Yellow onions | 70g |
| Garlic | 1 clove |
| Parsley | 10g |
| White wine | 50ml |
| Sea salt | to taste |
| Black pepper (whole) | 5g |
Instructions:
-
Prepare the Vegetables
Start by cleaning the leek. Cut off the ends and remove any dark green outer leaves. Slice the leek into thin rounds to ensure even cooking. Do the same with the yellow onion, peeling and finely chopping it. -
Cook the Aromatics
In a large saucepan or casserole dish, melt the butter over medium heat. Once melted, add the chopped onions and cook them for about one minute until they begin to soften and release their fragrance. -
Add the Leeks and Garlic
Next, add the sliced leeks and garlic to the pan. Sauté the mixture for an additional 2 minutes, allowing the vegetables to soften and take on a gentle golden hue, releasing their sweet aroma. -
Roast the Shrimp Shells
Add the shrimp shells (and heads, if available) to the pan. Stir occasionally for about 2 minutes, allowing them to brown slightly. This roasting step will enhance the depth of flavor in your stock. -
Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any caramelized bits that may have formed on the bottom. Allow the wine to simmer and evaporate the alcohol, leaving behind a subtle wine essence that infuses the stock with complexity. -
Add Water and Seasonings
Pour in the water, and stir to combine. Add the parsley and whole black peppercorns to the pot, and season with a pinch of sea salt. Stir gently and bring the mixture to a gentle boil. -
Simmer the Stock
Lower the heat and let the stock simmer uncovered for approximately 30 minutes. During this time, the liquid should reduce by about half, concentrating the flavors of the shrimp shells and aromatics. -
Strain the Stock
Once the fumetto has reduced and developed a rich flavor, strain it through a fine mesh sieve to remove the solid bits, such as the shrimp shells, vegetables, and peppercorns. This will leave you with a clear, smooth shrimp stock. -
Serve or Store
The shrimp stock is now ready to be used in a variety of dishes. Whether you’re preparing a creamy seafood risotto, a rich bisque, or a flavorful sauce, this stock will serve as the perfect foundation. If you’re not using it immediately, allow it to cool completely and store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Tips for the Perfect Shrimp Stock:
- Flavor Enhancement: For a deeper, more intense flavor, allow the stock to simmer for longer, up to an hour, making sure to check the liquid level and add more water if needed.
- Use Fresh Shrimp: While this recipe works well with frozen shrimp shells, using fresh shrimp will impart the best flavor to your stock.
- Add Other Herbs: Feel free to experiment with adding herbs like thyme, bay leaves, or fennel for added depth of flavor.
- Double the Batch: This recipe can be easily doubled if you’re planning on making larger quantities of stock for soups or sauces.
This shrimp stock is a wonderful, flavorful base that elevates any seafood dish, giving your recipes an incredible depth and complexity. Whether you are preparing a seafood pasta, soup, or risotto, this easy-to-make fumetto di crostacei will undoubtedly become a staple in your kitchen.
