"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 11-05-2007, 05:41 PM   #11
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I'd go the Shrimp Bisque route! I've got a gallon-ziplock baggie half-full of shrimp shells in my freezer. I might just make a batch of Shrimp Bisque, as I have over a gallon of Shrimp stock already made.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-05-2007, 08:02 PM   #12
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
When I make shrimp and okra gumbo - I always shuck the shrimp and throw the heads, legs, shells, tails into a pot and then add some COLD water ... bring to a boil, reduce to a simmer and cover - for about an hour - then turn the heat off and let steep for about another hour - then strain. I do the same thing with crawfish, if I get them whole, for crawfish etouffee.

There's a ton of flavor in those shells (and, yes Caine - fish bones and skin, too) that can make the world of difference in a recipe that calls for "... add 4 cups water" - the difference between - eh, it's good and WOW! That's Good! with no other changes.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-05-2007, 09:28 PM   #13
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
That's exactly what I use in my seafood gumbo, Michael, ever since a Cajun told me that's what he used in his award winning gumbo. I have several bags of shrimps shells waiting in the freezer right now.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-05-2007, 09:52 PM   #14
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
As a Chef in a country club u bet I saved all of my shells shrimp, lobster, I even had my fish monger save me fish heads carcasses and any thing else he thought I could use and I had award winning chowder on every Friday my membership love my friday chowder
and I would be out by 8 pm , now I am hard pressed to find Clam juice and I live in a large city
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 11-06-2007, 01:28 AM   #15
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
We save the shells and wait until we have lobsters. Then use the shells of those beasties with the saved shrimp shells to make a bisque.

If there is anything better than a lobster bisque, I have
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 11-06-2007, 06:14 AM   #16
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Originally Posted by auntdot View Post
If there is anything better than a lobster bisque, I have
Yabbie bisque is pretty special!
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-06-2007, 06:31 AM   #17
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,495
Pre-Katrina there was a Veitnamese Family that ran a fish market on the coast. One of the things they sold was boat run shrimp.. head on. Since many customers didn't want head on shrimp they would always have plenty of headless shrimp! One day I ask..what are you doing with the heads?? They replied, they use some, sell a few, and throw most of them away. So when I needed them, I would call ahead and they would have the iced-down heads waiting for me. One time I bought 30lbs which proved a little much. So most times it was 10-15lbs. Along with a few fresh blue crabs, they made very rich stock for all sorts of goodies.
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-06-2007, 10:53 AM   #18
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Dave, I hear ya there. My old chef up in Michigan actually orders in about 20 - 30 # of lobster heads once a year, makes lobster stock, then freezes it for use throughout the year.

I've always cooked with stock. I only use water in my cooking to cook pasta, plain white rice (rarely cook that anymore), to poach chicken for soup (I will usually use that liquid, fortified with homemade stock for the soup itself), and to make stock with.

Uncle Bob, I hear ya about the shrimp heads. There's an Asian grocery store that I shop at, and it's the only place in town to get head-on shrimp, as well as live blue crabs, and even live crawfish.

Bilby, could you enlighten us Yanks on what "yabbie bisque" is?
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-06-2007, 12:23 PM   #19
Assistant Cook
Join Date: Nov 2007
Posts: 6
Prawn shuckings

So Dave Hutchins' Friday membership loves his Friday Chowder?
I'd love to know what goes into it and I'm glad that AllenOK has asked Bilby to enlighten some Yanks on what "Yabbie bisque" is because this Limey is wondering, too.
Meanwhile, I'm just so thankful that I bought the pint of prawns that started off this very interesting and informative thread!
Alans is offline   Reply With Quote
Old 11-06-2007, 05:00 PM   #20
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,359
Ok. You lucky guys and gals that live in coastal areas know some thngs I don't know, from lack of exposure. Just what is the difference between a bisque and a chowder? I've had both and they seemed very similar to me. Is it just that a chowder is chunkier? Or maybe, the meals I had were misnamed and there is a real difference in the two. Please share the info.

Though I live in the heart of the Great Lakes, very few people around these parts eat crawfish, though we have edible species in Lakes Superior and, Huron, and Michigan, which should be free from biological contaminants, especially the Lake Superior ones. Seafood is enormously expensive and so limits how much we can purchase. The fresh-water speceis are usually battered and deep fried (a darned shame if you ask me). Of course that's not how it is in my house, but as I'm the only one that really loves fish, I don't get to play with it as much as I'd like. But my eldest daughter is comming around, especially after the swordfish and ahi-tuna we grilled last summer. I live in a culinarily bland part of the world.

Seeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.