GA1dad
Senior Member
As promised, the shrimp stock from the po-boys is in play.
I googled "cooking with shrimp stock" and found a base recipe to work with. I've tweaked it a bit by adding Dry Sherry, chicken bullion powder and ancho chili powder. Since my wife doesn't do pork, I left it out and used olive oil instead of bacon grease.
I'm gonna shoot you straight guys. If you wanna make something real nice for that someone special, this would be a winner!!
Ingredients
4 ears corn, kernels cut from the cobs with the cobs reserved
1 pound shrimp peeled and deviened with the shells reserved
6 cups shrimp stock
4 slices smoked bacon, cut into one inch pieces
1/4 cup dry sherry (from the liquor store, not the nasty seawater found in the vinegar section of the grocery store
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large stewing potato, cut into bite sized pieces
3/4 cup cream
1/4 teaspoon seasoning salt
1/2 teaspoon chicken boullion powder
1/4teaspoon ancho chile powder
fresh ground pepper to taste
Directions
1. Bring the shrimp and corn cobs to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, remove and discard the cobs and set the broth aside.
2. Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
3.Raise the heat to medium-high, add the corn and let it cook until it chars a bit, mix it, repeat.
4. Reduce the heat back down to medium, add the onion, celery, pepper, Sherry and saute until tender.
5. Add the garlic, thyme and paprika and saute until fragrant.
6. Sprinkle on the flour and cook for 2-3 minutes.
7. Combine the broth, veggies, and potato and simmer until the potato is tender.
8. Add the cream and shrimp and simmer until the shrimp is cooked.
9. Season to taste and serve garnished with the reserved bacon.
I googled "cooking with shrimp stock" and found a base recipe to work with. I've tweaked it a bit by adding Dry Sherry, chicken bullion powder and ancho chili powder. Since my wife doesn't do pork, I left it out and used olive oil instead of bacon grease.
I'm gonna shoot you straight guys. If you wanna make something real nice for that someone special, this would be a winner!!
Ingredients
4 ears corn, kernels cut from the cobs with the cobs reserved
1 pound shrimp peeled and deviened with the shells reserved
6 cups shrimp stock
4 slices smoked bacon, cut into one inch pieces
1/4 cup dry sherry (from the liquor store, not the nasty seawater found in the vinegar section of the grocery store
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large stewing potato, cut into bite sized pieces
3/4 cup cream
1/4 teaspoon seasoning salt
1/2 teaspoon chicken boullion powder
1/4teaspoon ancho chile powder
fresh ground pepper to taste
Directions
1. Bring the shrimp and corn cobs to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, remove and discard the cobs and set the broth aside.
2. Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
3.Raise the heat to medium-high, add the corn and let it cook until it chars a bit, mix it, repeat.
4. Reduce the heat back down to medium, add the onion, celery, pepper, Sherry and saute until tender.
5. Add the garlic, thyme and paprika and saute until fragrant.
6. Sprinkle on the flour and cook for 2-3 minutes.
7. Combine the broth, veggies, and potato and simmer until the potato is tender.
8. Add the cream and shrimp and simmer until the shrimp is cooked.
9. Season to taste and serve garnished with the reserved bacon.
