Tag: Freezer

Shrimp Stock

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Shrimp stock is easy to make and versatile in many recipes. Shrimp stock can be used in soups, sauces, and additional flavoring in many recipes. First, stock should be seasoned to your liking. I added some of my seasoning to the recipe below, but I also added additional garlic powder and salt to taste once strained. Second, if you are using a finer shell for your stock, you could also strain through a cheese cloth and I would recommend that. I froze my stock. I froze about 2 cups in a larger container, and I froze another 4 cups as cubes. You can boil your broth longer to boil off more liquid which will make a stronger broth. I also didn’t strain off any fat/oil from my stock. If that is a concern of yours, you can remove your oils before preserving. This recipe makes about 5-7 cups of stock.

Shrimp Stock Recipe Card Without Preservation MethodsDownload

What You Will Need

  • 1/2 to 1 cup Shrimp Tails/Shells
  • 1 Medium Onion, halved
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Butter
  • 9 Cups Water
  • Large Sided Frying Pan / Dutch Oven and Lid
  • Strainer
  • Freezer containers/Freezer Bags/Canning Jars

Directions

  1. Heat a frying pan/dutch oven over medium high heat. Add butter and shrimp shell together, and cook for 1-2 minutes or until butter begins to brown. Add Onion and 1/2 of water. Bring to a high boil. Once boiling, reduce heat to medium, add remaining water, and return to a simmer. Once simmering, reduce heat to low and cover. Cook for 3 hours stirring occasionally.

2. Once cooked, place strainer over another container and strain out your stock. Discard shells and onion. Use right away, or let cool for 1 hour.

3. Once cooled, you reach the preservation stage. You could place it in the fridge, pressure can it, or freeze it. If you plan to keep it in the fridge, move the stock to several Quart Jars and store for no more than 4 days. If you choose to freeze, there are many approaches. You can freeze in 2-3 cup increments in glad containers, freeze your broth in glass jars with the lid off then add the lid when it’s fully frozen, and/or freeze your broth in ice cubes trays then transfer them to a freezer bag. There are many different choices, but these are the most common I’ve seen.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

Shrimp Lo Mein Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

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Turkey and Dumpling Soup

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A cold front moved through the area this weekend, and boy was it cold. Causing our first frost to come 2 weeks early, we needed something to warm us up from all the things we were doing before winter. This recipe is a twist on the American classic Chicken and Dumplings. You can make this dish with chicken, and the recipe below allows you to do that, but I used turkey and turkey stock. Last thanksgiving, I saved all my leftover meat and froze it. I also made stock from the bones to have stock for this year. I used frozen and canned vegetables, and I made everything else according to the recipe below. This recipe was very good, and I will make this dish again in the future. Dumplings are surprisingly easy to make. This recipe makes 5-6 adult sized servings.

Turkey and Dumpling Soup Recipe CardDownload

What You Will Need

Soup
  • 4 Cups Turkey/Chicken Broth/Stock
  • 2 Cups Turkey/Chicken, Cooked and Shredded
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Diced Onion
  • 1 Cup Sliced Carrots
  • 1/2 Cups Green Beans
  • 1/2 Cup Sliced Peppers
  • 1-2 Cans Mixed Vegetables, Strained
  • 1/2 Tbsp Dried Thyme
  • 1/2 Tbsp Ground Sage
  • 1 tsp Garlic Powder
  • Large Dutch Oven/Stock Pot and Lid
  • Label
Dumplings
  • 1 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • Pinch of Salt
  • 1 Tbsp Cold Butter
  • 1/2 Cup Milk
  • Bowl and Mixer

Directions

  1. Heat your dutch oven/stock pot over medium high heat. Add your butter and flour. Stir constantly until mixture turns golden.
  2. Add your vegetables and 1/4 cup stock, then cook for 5 minutes. Add your remaining stock and spices, then bring to a boil and stir occasionally.
  3. While Soup is heating, Mix together dry dumpling ingredients into a bowl. Cut in butter until mixture is crumbly, then add milk. Mix.
  4. Add shredded meat to your soup and return to a boil. Once boiling, add batter a spoonful at a time to boiling soup. Once all batter balls are added, sprinkle with thyme, then cover and boil for 15 minutes.
  5. Remove from heat, and let cool 15 minutes before eating.
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Carrot Top Peanut Pesto

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
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Slow-Cooker Northern Bean Veggie Soup

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Bean soup is a classic filling dish, and an easy dish to make in a slow cooker. For this recipe, I didn’t soak my beans early, so I had to do the quick soak method, by boiling the beans and letting them soak. I adding 1 cup of diced onion and sliced carrots, I also sliced 3 Garlic cloves. I should have added some sliced green beans too for more color. I added the softened Northern beans. As for broth, I started with 4 cups of water, and added 2 chicken bouillon. When I checked the dish at the two hour mark, the broth was very light, and a lot of water had evaporated. So, I added 2 more cups of water and 2 more chicken bouillons. You can easily make this dish vegetarian by using vegetable stock. You can also season with your desired spices before serving. I added my spices at the beginning, and most of the flavor had cooked out. I added 1 tbsp basil and 1 tsp red pepper flakes. This recipe made 4 adult sized servings. I also suggest serving with rolls or English muffins.

Slow-Cooker Northern Bean Veggie Soup Recipe CardDownload

What You Will Need

  • 1/2 lb Great Northern Beans
  • 1 cup each, 2-4 types of Diced/Sliced Veggies
  • 2 Cups water
  • 4 cups veggie/chicken broth
  • Slow cooker

Directions

  1. Soak your beans overnight, or cover beans with 2 inches of water, boil for 5 minutes, then let sit for 1 hour.
  2. In the slow cooker, add your choice veggies. Add softened beans. Add water and broth, then cook on high for 6-8 hours.
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