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| Shrimp cocktail. Photo: TheGirlsNY/Flickr |
And don't throw out the stock when you're done! As Pepin explains in "Techniques": "The stock can be re-used to make a consomme of shrimp or a soup."
Boil Shrimp in Stock - Tip of the Day
Next time you gear up to boil shrimp, take a cue from the pros and make a stock.
From Irma S. Rombauer and her "Joy of Cooking" to Jacques Pepin and his "Complete Techniques," the pros suggest boiling shrimp not in plain water, but rather in an impromptu stock. Throw the basics (onion, celery, etc.) into water, bring it to a boil and drop the little crustaceans in (shells on) for a few minutes. For handy specifics, check out this reference to Rombauer's technique right here.
And don't throw out the stock when you're done! As Pepin explains in "Techniques": "The stock can be re-used to make a consomme of shrimp or a soup."
And don't throw out the stock when you're done! As Pepin explains in "Techniques": "The stock can be re-used to make a consomme of shrimp or a soup."
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