stock from scratch or can?

[olgasosa]

Does it really make A BIG difference to make a shrimp rissoto using a can stock or using a homemade one?

I want to hear opininons.
Thanks,
Olga

[shel]

Originally Posted by olgasosa

Does it really make A BIG difference to make a shrimp rissoto using a can stock or using a homemade one?

It makes a BIG difference. You can easily make a great stock using the shells fron peeled shrimp - it doesn't take long.

Shel

[Suzanne]

Agreed. Since there are so few ingredients in that kind of dish, they should all be as flavorful as possible. So for maximum shrimp flavor, I'd make a quick stock, instead of using a canned non-shrimp flavor stock.

And as Shel suggested, a shellfish or fish stock takes so little time to make -- 30 minutes cooking time at most, and not very much prep time, especially if you've been saving shrimp shells in your freezer.

[olgasosa]

Thanks for your help. As where I live (Unbelievable) Barbados, an island, there are not fresh shell fish. The shrimp we get are frozen and usually peeled. The one that have some shell only have a tails.
Q. Could i prepare a mixed fish stock? Some shrimp tail combined with fish bones etc.?
Thanks in advance,
Olga

[nowIamone]

Yes you can. The flavor will be a little differant than it would have been with just the shrimp but it will be fine. I would do it in a heart beat.

A real cook can open the cupboard and make a meal; feeling your way through substitutions are fine and can be very clever. No substitutes are for people with no imagination.