Comments on: How to Make Shrimp Stock https://www.kawalingpinoy.com/how-to-make-shrimp-stock/ Delicious Filipino and Asian Recipes Wed, 01 Sep 2021 08:40:31 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Dagmar Vonbernewitz https://www.kawalingpinoy.com/how-to-make-shrimp-stock/comment-page-1/#comment-231519 Sun, 28 Feb 2021 23:46:01 +0000 http://www.kawalingpinoy.com/?p=9909#comment-231519 5 stars
Perfect recipe! I left out the carrot - but I think using shrimp heads with the shells is key. It brings out so much more flavor than just shells alone. I also like that this recipe has no salt added. You can always salt to taste when you make your finished recipe.

]]> By: J.t. https://www.kawalingpinoy.com/how-to-make-shrimp-stock/comment-page-1/#comment-201163 Mon, 31 Dec 2018 21:49:59 +0000 http://www.kawalingpinoy.com/?p=9909#comment-201163 I make a lot of bone broth. In the fridge it turn to gelatin and I skim the fat off the top and heat it up and drink for breakfast. Does this stock get thick enough to turn to gelatin when chilled or does it stay broth? Have you ever mixed it with chicken bones?

]]> By: Lalaine https://www.kawalingpinoy.com/how-to-make-shrimp-stock/comment-page-1/#comment-138995 Sun, 17 Jun 2018 09:32:32 +0000 http://www.kawalingpinoy.com/?p=9909#comment-138995 In reply to Esther.

Shell-on shrimps are the only ones I buy, for some reason the peeled ones don't taste as good to me.

]]> By: Esther https://www.kawalingpinoy.com/how-to-make-shrimp-stock/comment-page-1/#comment-138927 Fri, 15 Jun 2018 03:59:15 +0000 http://www.kawalingpinoy.com/?p=9909#comment-138927 Definitely pinning this recipe! My problem is saving the shells. I'm one of those people who loves shrimp, including the shells & tails (not the heads). Yes, I know I'm a weirdo. But I'll sacrifice just to make this stock.
Thanks for sharing your recipes. Reminds me of our international potlucks at work (very large hospital in Arizona). Lumpia & pancit, drool!

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