July 10th, 2009

Shrimp Stock

A note for when you make shrimp stock: thoroughly wash the shells before you begin.

Otherwise you'll have a bunch of dirty shells that you put into a pot with water and veggies and be so happy with yourself that you've got this stock to use in the future and you'll put it in a little container and stick it in the freezer and you'll want to use it in a recipe a little while later so you'll take it out to thaw and then put it into a pan and add some wine and then start making frowny faces at the pan when things start to separate and you're not sure why and you stir the liquid, hoping the stuff will dissolve and then start peering closer to the pan and think oh crap, that looks like some sort of sediment and then try to strain it yourself and then get a while into doing that before you get frustrated and say eff this and toss out the whole lot and use chicken stock instead thereby wasting a lot of time in the middle of trying to make shrimp paella and not eating dinner until 10 p.m.

Just a little tip from me to you.