Shrimp Fumet Concentrate

Soups4 people
1 star2 stars3 stars4 stars5 stars (12 votes)
Loading ...

By Ángela

So that many fish dishes come out tasty there are those who resort to bouillon cubes, but I am not a friend of this type of dehydrated concentrates, I like the natural more, and more when it comes to children. A good concentrated stock made with shrimp shells, as well as being very cheap, will give our dishes a special flavor.

However, keep in mind that we will mainly use the heads of these crustaceans, who have a high cholesterol level, something that parents should take into account depending on the special food precautions they must adopt with their children.

Shrimp Fumet Concentrate

Print recipe

For many fish dishes to come out tasty, some people resort to stock cubes, but I am not a friend of this type of concentrate. This recipe for Shrimp Fumet concentrate is much better

Shrimp Fumet Concentrate
  • Ángela
  • Kitchen: cuisine
  • Recipe type: soups
  • Rations: 4
  • Total time:

Ingredients

  • Heads and shells of 1/2 kilo of prawn, prawn or prawn
  • 1 leek
  • 1 / 2 cebolla
  • a shot of aged rum (optional)
  • olive oil
  • shawl

Preparation

  1. First of all we will peel the crustaceans well, which we will use in any other stew or dish, and we will reserve the shells.

  2. Cut the onion and leek into pieces and put them to brown in a casserole with a little oil.

  3. When the onion is transparent, add the heads and shells of the prawns and stir a few times until they turn orange.

  4. At this point we will add the shot of rum and flambé it with the help of a lighter.

  5. To put out the heat, just give the pot a few shakes. As alcohol is burned, its inclusion will not be an inconvenience for children. Then we will cover with water (not much, just until the shells are covered a little), we will add a pinch of salt and let it cook over medium heat for about 20-25 minutes.

  6. After that time we will remove from the heat and pass the contents of the pot through the blender, until partially crushing the content. Then we will only have to pass it through a fine mesh strainer, turning constantly with the help of a fork to separate the shrimp concentrate from the shell remains that resisted the blender.

  7. We already have the fumet ready to use in stews, pasta dishes, soups or rice dishes. oh! and it can be frozen in case we want to use it later.


Discover other recipes of: Soup Recipes, Seafood recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.