XmasKatie called the other day
to let me know she, Katie,
and Mr. XmasKatie
would be coming to the beach Saturday
to bring us Christmas presents.
Yippee!!
Mr. H. and I started planning lunch
for the XmasKatie family,
and I decided on a Lobster Bisque
and Mr. H. decided on Sushi and spring rolls.
In preparation for the Lobster Bisque,
I'm making a shrimp stock.

A few months ago when we bought
a bunch of heads-on shrimp,
I froze the heads for just such an occasion.

Heads went into a large pot of water.

I picked some bay leaf,
thyme, and oregano.

I coarse-chopped
celery and carrots.

And coarse-chopped onions.
Added all to the pot,
including the onion peel.

A handful of peppercorns went in.

Bring to a bare simmer.

Gently cook 45 minutes.

I poured the stock through several layers of cheesecloth.

Then refrigerated overnight.

On Saturday,
I strained the stock again
through layers of cheesecloth.

I ended up with 3 quarts of shrimp stock.
2 I'll freeze for later use.
And I'll use for the lobster bisque.
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