Homemade Shrimp Stock

Recently, my sister Marylou gifted me a box of Aneto fish broth that she had bought, but thought she would never use. I decided to use the broth to make a shrimp risotto, something I’ve made many times over the years, but always using chicken stock. (I love chicken stock…) Well, let me tell you that shrimp risotto was a revelation. I had no idea it could taste so amazing. What had I been thinking all these years using chicken and not fish stock???? But there was a problem. As good as the Aneto’s fish broth is (and it is amazingly good), I inherently hate stock-in-a-box. Something about it just makes me nervous. I’m never 100% sure when I twist off the cap that it hasn’t been opened before. Give me stock in a can or give me homemade stock…. I looked online to see if I could find a canned fish stock as good as Aneto’s, and found this nice round up and taste test comparison of fish stocks. Aneto’s stock-in-a-box came out on top – no surprise given my experience with using it. But there was no canned version… Okay, it was time to start making my own fish stock. I had seen my brother Joe’s shrimp stock in progress over the years (we text each other pics while we’re cooking), and had always been intrigued by the idea. But until now, I never had a need for shrimp stock. Turns out making shrimp stock is easy-peazy, if you think ahead. That means, whenever you buy shrimp, either fresh or frozen, bu...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Soups Fish Stock Homemade Homemade stock Risotto Shrimp Shrimp Stock Source Type: blogs