Shrimp stock in a pressure cooker (and how to use it!)

Although I imagine you already know what fumet is and how to prepare it , with the recipe I bring you today, I propose a different and very interesting option to enrich many dishes: a shrimp fumet in a pressure cooker . A broth full of flavor that is an ideal base in many other recipes.

If you've ever wondered what the difference is between fish stock and fumet , the answer is the intensity of the flavour; you could say that fumet is a concentrated broth. Obviously, it is possible to cook it in the traditional way, but I assure you that when preparing it in a pressure cooker we need fewer prawns, less water and less time to get a very concentrated broth with a more intense seafood flavour in just a few minutes .

This prawn stock is perfect for use as a base for a wide variety of dishes . You will see that it takes very little time to prepare when you are going to use it, but it never hurts to have a jar in the freezer. It is worth taking advantage of the opportunity to buy the prawns when they are at a better price and then make the stock. Once strained, it can be frozen without any problems and will be ready to use when the dish requires it.

Before starting with the recipe, so you can see everything you can do with it, I suggest some ideas on how to use shrimp stock.

How to use and get the most out of shrimp stock

1. As an excellent base for seafood soups and creams . Shrimp stock is an ingredient that will add an intense sea flavour to your seafood soups and creams and is a perfect starting point for making bisque , a truly exquisite creamy soup of French origin.
2. It is the perfect ingredient to enhance paellas and seafood rice dishes . Replacing water or a mild fish stock, a good stock like this one with prawns enhances the flavour of the seafood and gives an exquisite touch to the dish.
3. For fish or seafood risottos , shrimp stock is perfect to add as a liquid during cooking. The resulting flavour is delicious and full of flavour.
4. Also for pasta with seafood. Any pasta, preferably fresh, cooked this way is spectacular. Adding the prawn fumet makes it the perfect recipe for any seafood lover.
5. As a broth for the bechamel sauce for fish or seafood croquettes . Try making it with fish stock instead of milk. The result: a velouté sauce that will give your croquettes an impressive seafood flavour. This sauce is also great if you want to surprise with shrimp, seafood or fish cannelloni.
6. For the preparation of sauces . If you reduce the amount of fumet, you will be able to concentrate its flavour even more intensely. This way you can use it as a base in sauces to accompany fish and seafood. It is wonderful in creamy or buttery sauces.
7. In mixed sea and mountain stews. Whether they are legume dishes, such as verdinas with clams or prawns, or stews with meat, such as meatballs with cuttlefish, the touch of flavour that the fumet provides is delicious.

As you can see, it is a perfect base for a wide range of dishes and preparations. These are just a few ideas, but there are certainly many more preparations in which this fumet can be a wonderful ingredient to enhance the final result.

So you can try it, here is the recipe for shrimp fumet .

How to prepare shrimp stock in a pressure cooker

Ingredients

• 2 tablespoons of EVOO
• 1 onion or 1 leek
• 2 cloves of garlic
• 220 g of rice shrimp
• 80 ml of brandy
• 1 tablespoon salt
• 1 liter of water

Preparation

1. Put the pressure cooker on high heat (we used the Fissler Vitavit Premium model ) and add the tablespoons of EVOO.
2. Add the onion cut into large pieces, or the leek, and the two cloves
   whole garlic cloves with skin, lightly crushed.
3. Cook for a couple of minutes.
4. Add the shrimp and cook for a couple more minutes.
5. Add the brandy and cook until the alcohol evaporates.
6. Add the water and salt, and cover the pot.
7. Put on high heat until it reaches pressure 2. When it reaches
   pressure, reduce heat to medium and cook for 5 minutes.
8. Turn off the heat and when the pressure has been lost, open the pot and strain the broth.
9. Using a Chinese strainer and a wooden pestle, or using the Chufamix Vegan Milker ® ​​, press down on the cooking residue (the shrimp and vegetables) to completely extract the broth and juices. This will filter the liquid, preventing any solid residue or impurities from falling into the stock.
10. Store it in the refrigerator or freezer in an airtight container until ready to use.

Grades

• As with the rest of the broths, we can freeze it and have it ready to use whenever we need it. Rice, fideuás, or for creams and stews based on seafood. In addition, it can be the perfect base for a delicious fish soup.
• We can freeze the whole stock in a single container or freeze it in cubes. If we do it this way, we can better measure it out to use as a base, depending on the portions we want to prepare.