Recette Avec Carcasse De Crevette Thermomix

Okay, confession time. The other day, I was peeling shrimp for a ridiculously decadent shrimp scampi (don't judge – we all have our weaknesses!), and I almost, almost, tossed those glorious shrimp shells straight into the trash. Then, a tiny voice inside my head (probably my inner, perpetually-hungry food blogger) shrieked, "NON! Sacrilège! Think of the bouillon!" And that, mes amis, is how this whole adventure began.

So, what can you do with those discarded shrimp carcasses? Well, plenty! But today, we're focusing on one of the easiest and most rewarding options: a flavorful shrimp stock made in your trusty Thermomix. Yes, your Thermomix. I know you love it. We all do.

Why Bother Making Shrimp Stock?

Good question! Why not just buy some at the store? Here's the thing: homemade shrimp stock is on a whole different level. It's richer, deeper in flavor, and so much more satisfying knowing you created it from something that would have otherwise been wasted. Plus, you control the ingredients! No weird additives or excessive salt here. Just pure, unadulterated shrimp-y goodness.

La Recette: Shrimp Stock in the Thermomix

Alright, let's get down to business. This recipe is ridiculously simple, I promise. Even if you're a Thermomix newbie, you can totally nail this.

gratin de crevettes : Recette de gratin de crevettes - Marmiton
gratin de crevettes : Recette de gratin de crevettes - Marmiton

Ingredients:

  • Shrimp shells (from about 1 pound of shrimp – don't worry if it's a little more or less)
  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/2 cup dry white wine (optional, but highly recommended!)
  • 4 cups water
  • 1 bay leaf
  • A few sprigs of fresh parsley
  • Salt and pepper to taste (go easy on the salt – you can always add more later)

Instructions:

Se régaler avec thermomix : Cocktail de crevettes | Cocktail de
Se régaler avec thermomix : Cocktail de crevettes | Cocktail de
  1. Place the shrimp shells in the Thermomix bowl and chop for 5 seconds on speed 5. This helps release all those delicious flavors.
  2. Add the olive oil, onion, carrot, celery, and garlic. Sauté for 5 minutes at 120°C on speed 1.
  3. Pour in the white wine (if using) and cook for another 2 minutes at Varoma temperature on speed 1. This deglazes the pot and adds a lovely depth of flavor.
  4. Add the water, bay leaf, and parsley. Season with salt and pepper.
  5. Cook for 20 minutes at 100°C on speed 2. Make sure you don't overcook it! You want a flavorful stock, not rubbery shells.
  6. Once cooked, let the stock cool slightly.
  7. Strain the stock through a fine-mesh sieve lined with cheesecloth (if you have it). Discard the solids. This step is crucial for a clear, beautiful stock!
  8. Let the stock cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Ways to Use Your Amazing Shrimp Stock

Now that you have this liquid gold, what are you going to do with it? The possibilities are endless!

  • Use it as a base for soups and stews (think bouillabaisse, bisque, or even just a simple noodle soup).
  • Make a killer risotto.
  • Use it to cook rice or quinoa for extra flavor.
  • Deglaze a pan after searing shrimp or scallops.
  • Freeze it in ice cube trays for small portions that you can add to sauces and other dishes. Genius, right? I thought so!

So there you have it! A simple, delicious, and eco-friendly way to use those shrimp shells instead of tossing them. Go forth and create culinary magic! And don't forget to tell me how it goes in the comments below. Bon appétit!