Pro Tips
**Chef's Tips & Troubleshooting:**
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Shrimp Stock
Forget about buying shrimp stock! It's easy and cheaper to make your own at home. Save those heads and shells and turn them into a rich, flavorful stock for your favorite recipes.
Instructions
- In a large stock pot on medium heat, heat oil. Add shrimp heads and shells and cook, stirring it now and then, for about 7 to 10 minutes or until color changes to pink.
- Add onions, carrots, celery, garlic, bay leaves, peppercorns, and water.
- Bring it to a boil. skimming any scum or foam that floats on top.
- Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.
- Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.
- Use yellow onion in making this shrimp stock; the peels or skin of the onion help deepen the color of the stock giving it a beautiful golden color.
- For a clear, clean stock, skim the scum that floats on top as the stock comes to its initial boil. This foam is coagulated protein and excess fat that can cloud the stock.
- After the initial boil, make sure to cook in a gentle simmer as the agitation from rapid or high heat might break up the protein and cloud the stock.
- The longer the stock simmers, the more concentrated the flavor.
Kitchen Tools We Recommend
Cook Shrimp Stock the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment