shrimp stock

Homemade Organic Hamburger Helper Classic Cheesy Jambalaya

Here’s What You’ll Need:

Here’s How I do it:

  1.  If using Homemade Organic Freezer Ground Beef Mix, Homemade Organic Freezer Ground Pork Mix, or Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, bell pepper, celery (if using), tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic and jalapenos.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the bell peppers, tomatoes and onions to the skillet then saute with the ground meat for 5 minutes; Add the garlic and jalapenos then saute until the meat is fully cooked and the onions are clear.
  4. Pour in the chicken stock, shrimp stock, whey and milk.
  5. Add the brown rice and stir well.
  6. Stir in the salt, Homemade Organic Cajun Dry Rub, paprika and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the pasta or rice is fully cooked, approximately 40-45 minutes for rice and 16-22 minutes for pasta.
  8. While cooking, remove lid and stir occasionally, replacing the lid afterwards.
  9. Enjoy!

 

 

Homemade Organic Angler’s Pie

This is the seafood version of Shephard’s Pie that I have created myself.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the fish oil and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Add the flour and cook for 1 minute while stirring to mix well.
  8. Pour the stock, green beans and peas into the saucepan and bring to a boil.
  9. Add Creole seasoning, pepper and salt; Reduce heat to a simmer.
  10. Simmer for 30 minutes, uncovered; Remove from heat.
  11. Add the fish and shrimp to the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!

 

Homemade Organic Cream of Shrimp Soup

As I was perusing old recipe books this afternoon, I stumbled upon a recipe that called for Cream of Shrimp Soup.  I hadn’t heard of such a thing.  After scouring the interwebs, it appears that most people haven’t heard of this soup, either.

Here’s What You Need:

  • 2 1/2 cups Homemade Wild-Caught Shrimp Stock
  • 1 1/2 cups organic grass-fed whole milk
  • 3/4 cup organic non-bleached white flour
  • 3 Tbsp. organic pasture butter
  • 1/4 cup organic onion, finely minced
  • 3 cloves organic garlic, finely minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Melt butter in saucepan over medium heat
  2. Add onions and saute for 2-3 minutes
  3. Add garlic and saute for 2 minutes
  4. Add the chicken stock and ½ cup of the milk in a large saucepan and mix well.
  5. Add salt and pepper to taste.
  6. Bring mixture to a low boil.
  7. Pour the flour and remaining milk into the saucepan and whisking continuously over medium heat as the mixture simmers.
  8. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
  9. Enjoy!

Homemade Organic Basic Creole Sauce

I found the original recipe over at Nola Cuisine.  I wanted to share my version with the amounts of seasonings I used in my sauce.  It turned out great and I used shrimp stock in my first batch.  I opted not to use any thickeners in my sauce as I wanted the flavors to “marry”.

Here’s What You’ll Need:

  • 2 Tbsp home rendered lard (or other fat for sauteing)
  • 1 organic bell pepper, julienned (One can use frozen or different colored peppers, just use approximately enough for one bell pepper.)
  • 1 organic yellow onion, julienned
  • 2 organic celery ribs, julienned
  • 1 organic tomato, diced
  • 1-1/2 to 2 cups of Homemade Organic Chicken Stock, or Homemade Wild Caught Shrimp Stock or Homemade Organic Country Boil Stock.  (Or, any other stock you’d like)
  • 1 cup of organic crushed tomatoes
  • 1 Tbsp. organic garlic, minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. organic dried thyme
  • 1/2 tsp. organic cayenne pepper
  • 2 tsp. organic dried parsley, OR 2 Tbsp. fresh organic flat leaf parsley
  • 2 organic dried bay leaves (use fresh if you can!)
  • 1 Tbsp. organic Worcestershire sauce
  • 2 Tbsp. Homemade Organic Jalapeno Pickle Brine  (or Homemade Organic Cayenne Pepper Hot Sauce would work, too)
  • 3 organic green onions, thinly sliced (optional.  I didn’t have any and my sauce still turned out great.)

Here’s How I do it:

  1. Heat the lard over medium heat.
  2. Add the Trinity (onion, bell pepper and celery) and saute until slightly wilted.
  3. Add the garlic and diced tomatoes; Cook for about 1-2 minutes.
  4. Cover the vegetables with the stock by 1/2 inch.
  5. Add the bay leaves, salt, pepper, cayenne, thyme, parsley, Worcestershire sauce, and hot sauce OR jalapeno pickle brine.
  6. Bring to a boil.
  7. Lower the heat and simmer for 40 minutes.
  8. Add the sliced green onions, if using.
  9. Simmer for an additional 20 minutes (regardless of adding the green onions or not).
  10. Once the mixture has reached the proper consistency (Not too thick, and not too thick), remove it from the heat.
  11. Remove the bay leaves.
  12. Enjoy!

Homemade Organic Country Boil

This is such a great recipe.  I’d never had a Country Boil before trying this out, and it’s wonderful.  I’ve adapted the recipe to make it organic and slightly adjusted some ingredients and the method.

Here’s What You’ll Need:

  • 4 quarts of water (I used  1-1/2 cups of Homemade Organic Chicken Stock, and think Homemade Wild Caught Shrimp Stock would be a great addition.  I would use 2 quarts of any type of stock maximum.)
  • 2 Tbsp. Homemade Organic Copycat Old Bay Seasoning
  • 1 Tbsp. Real Salt
  • 3/4 tsp. organic cayenne pepper (you can add more or less, to taste)
  • 3 organic bay leaves
  • 2 organic yellow onions, peeled and quartered
  • 2 organic garlic bulbs, peeled and halved
  • 1 lb. small organic red potatoes
  • 4 ears fresh organic corn, husks removed and halved
  • 1 lb. organic smoked sausage, cut into 1-inch diagonal slices
  • 1 lb. large wild-caught shrimp
  • Organic French baguette, organic lemon wedges, melted organic pasture butter, and additional Homemade Organic Copycat Old Bay Seasoning, for serving

Here’s How I do it:

  1. Bring water (and/or stock) and all ingredients, except shrimp and serving ideas, to a boil in a 8-quart (or larger) stockpot.
  2. Simmer for 23 minutes.
  3. Add shrimp, cover, and turn off heat; Let shrimp sit for 15 minutes to absorb flavor.
  4. I suggest to save the cooking liquid, label it “Country Boil Stock” and freeze for future dishes.
  5. You can add other things, such as crawfish, frog legs, chicken, whole hot peppers, or anything else you can come up with.
  6. Enjoy!

 

 

 

 

Landon’s Shrimp with Linguine

This is a recipe that my fiance’ made by combining two recipes and modifying them.  This is a wonderful dish.

Here’s What You’ll Need:

  • 1 lb. organic linguine noodles (Organic fettuccine noodles would work well, too.)
  • 2 Tbsp. organic pasture butter or schmaltz (rendered chicken fat)
  • 3 Tbsp. organic white unbleached flour
  • 2 Tbsp. organic minced onion
  • 1 lb. Broiled Garlic Shrimp
  • 2 tsp. dried organic parsley, or 2 Tbsp. organic fresh parsley, chopped
  • 1 cup organic grass-fed whole milk, or 1 cup organic grass-fed heavy cream
  • 1/4 cup organic Parmesan cheese
  • Real Salt to taste
  • 1/2 tsp. Emeril’s Southwest Seasoning
  • 1/8 tsp. organic cayenne pepper   (you can also use homemade hot sauce to taste)
  • 1 cup organic shredded pepperjack cheese.
  • 3/4 cup homemade shrimp stock or homemade clam stock

Here’s How I do it:

  1. Boil water to cook noodles.
  2. In a medium-sized frying pan over medium add the butter to the pan and melt.
  3. Add the flour to the pan and cook until it becomes a medium-dark roux.
  4. Add noodles to the boiling water and cook until al dente.  Drain and set aside when finished.
  5. Stir in the onions, garlic, and parsley.
  6. Cook until the onions are clear.
  7. Gradually add the milk and stock.
  8. Continue cooking over medium heat until thickened.
  9. Add cheeses and stir until just melted.
  10. Then stir in the shrimp, salt, cayenne pepper and/or  hot sauce (if using)
  11. Stir in the noodles and mix well.
  12. Enjoy!

Homemade Wild Caught Shrimp Stock

There are a lot of recipes that call for seasonings in stocks.  I prefer to leave mine without seasonings because they are more versatile when cooking dishes of various types.

Here’s What You’ll Need:

  • 2 1/2 pounds wild caught shrimp shells and heads
  • unchlorinated and unfluoridated water, to cover

Here’s How I do it

  • Rinse the shrimp shells and heads with hot water.
  • Place into a large stock pot.
  • Fill with water 2″ above shrimp pieces, cover.
  • Bring the pot to a boil.
  • Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
  • Strain as many times as necessary to remove the grit from the stock (clarify).
  • Enjoy!