Shrimp Stock

Stop throwing away your shrimp shells! Instead, little by little, stock pile them in the freezer until you have enough to make the most wonderful, flavorful, colorful shrimp stock.

So what can you do with shrimp stock? Use it to make soups and stews, like this amazing Maine Seafood Chowder. You can also use it to make things like paella, gumbo, or shrimp and grits - I bet you’ll find a delicious way to use it!

Start by putting all your frozen shrimp shells in a large stockpot, about 2 pounds of them. Doesn’t matter if they’ve been previously cooked or not - just toss them in.

Next you’ll need kosher salt, whole peppercorns, roughly chopped carrots, celery, onions, and a couple of bay leaves (not pictured).

Also, a good amount of dried parsley. If you ask me, it’s a greatly underused ingredient.

Add the chopped carrots, onion, and celery to the shrimp shells.

Next in - the salt, peppercorns, and bay leaves.

Followed by the dried parsley.

Now top it all off with cold water.

You don’t have to do this, but if you by any chance happen to have a couple of empty lobster shells floating around in your freezer, toss them in too.

Bring the entire mixture up to a boil, then reduce the heat to low and simmer for about an hour. Strain and discard all the solids and chili the remaining stock for up to 3 days in the refrigerator (or freeze for up to 2 months).

Items used to make this recipe:

(affiliate links)

• heavy-bottomed 8-quart stockpot https://amzn.to/3gymRjW

• large mesh colander https://amzn.to/3gG4ZU8

• freezer safe deli containers https://amzn.to/3stGijA

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Shrimp Stock

makes 4 quarts

Printable Recipe

Ingredients

• 2 pounds shrimp shells (thawed or frozen, cooked or raw)

• 1 large onion, roughly chopped

• 1 stalk celery, roughly chopped

• 2 carrots, roughly chopped

• 3 cloves garlic, crushed

• 2 bay leaves

• 2 tablespoons dried parsley

• 2 teaspoons black peppercorns

• 1 teaspoon kosher salt

• 4 quarts water

Directions

1. Place everything in an 8-quart or larger stockpot.

2. Bring to a boil; reduce heat to low and simmer for about 1 hour.

3. Strain and discard solids.

4. Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.

recipe inspired by Emeril Lagasse

Super Chewy Molasses Cookies

Yummy and chewy, chewy, chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! The intoxicating sweet and spicy aroma of these cookies will pull you in, and their delicious flavor and chewy texture will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and table salt in a medium mixing bowl.

Set aside.

In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is when your mouth is going to start watering…. you’ve been warned.

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain. Chill the dough before the next step.

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined half sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:

(affiliate links)

• hand mixer https://amzn.to/3gBebJF

• silicone baking liner https://amzn.to/3Bp3mEh

• half sheet pan https://amzn.to/3oC6rLW

• #50 cookie scoop https://amzn.to/3JdIVN6

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Super Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon table salt

• 1 cup granulated sugar

• 3/4 cup neutral flavor vegetable oil

• 1/4 cup molasses

• 1 large egg

• optional: 1/4 cup granulated sugar for rolling

Directions

1. Preheat oven to 275F and place rack in center position.

2. Line 2 half sheet pans with silicone liners; set aside until needed.

3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

6. Cover the dough and chill for at least 15 minutes before moving to the next step.

7. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

8. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

9. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

10. Store cookies in an airtight container.

Note

• If the cookies lose their chewiness, place in an airtight container with a damp paper towel and they will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.