The Unofficial ALDI Cookbook by Jeanette Hurt

Author:Jeanette Hurt
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2021-02-23T00:00:00+00:00

Notes

If you want to thaw out the shrimp quickly, place the frozen shrimp in a bowl of cold water and let it sit for 10 to 15 minutes. Then it’s easy to devein the shrimp and peel off the shells.

I save the shrimp shells in a bag in the freezer, which I can then use to make shrimp stock: 3 to 4 cups saved shells, 1 or 2 carrots, 1 or 2 onions, 1 tablespoon peppercorns, and any fresh herbs or other veggies that are about to go bad (turnips, zucchini, cilantro, parsley…whatever I’ve got). I place the shells and all of the veggies into a large stockpot and cover them with cold water. I bring it all to a boil on high heat, reduce the heat to low, and let it simmer for 2 to 3 hours. Then I strain it and I’ve got stock, which I can use to make shrimp bisque (cream, butter, sautéed onions and potatoes, wine, salt, pepper, and cooked shrimp, of course!). Or I use it with clam juice to make a more flavorful clam chowder.

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