Tag: How to make
Shrimp Stock
Shrimp Stock
I’m somebody who saves all of their shrimp shells. I keep a gallon sized bag filled with them I. The freezer for moments like this. When a recipe calls for shrimp stock, I’m ready to make it. The very basic recipe consists of simmering shrimp shells in a pot of water for 30 minutes, then straining. If you want to have aromatics in the stock, you can add onions, celery, carrots, garlic, and a couple of bay leaves. I you don’t plan on using the stock within a couple of days, you can freeze it down in ice cube trays and store in freezer bags for later use.
Servings: 4 cups
Ingredients
- 2 cups shrimp shells
- 5 cups water
Instructions
- Add the shrimp shells to a pot of boiling water. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock from the shrimp shells. Press down on them with the back of a spoon. They hold a lot of liquid.
Pickled Carrots and Daikon
Pickled Carrots and Daikon
These pickled carrots and daikon are used as a topping for banh mi sandwiches. Sweet and vinegary with a nice crunch. These are good in your refrigerator for up to a month.
Ingredients
- 6 oz carrots cut into large matchstick sized pieces
- 6 oz daikon cut into large matchstick sized pieces
- 2 tsp sugar
- 1 tsp salt
- 1 cup water
- 1 cup white vinegar
- 6 tbsp sugar
- 1/2 tsp salt
Instructions
- Cut your carrots and daikon into large matchstick sized pieces.
- Place them in a bowl with 2 tsp of sugar and 1 tsp salt. Let sit for 5 minutes. Liquid will start to pool at the bottom. Rinse in cold water and pat dry.
- Mix together the water, vinegar, salt, and sugar until dissolved.
- Place the carrots and Daikon in a mason jar. Pour in the brine. Let pickle for a day before use.
