We try to keep stock in our freezer at all times. When I’m out of shrimp stock, I purchase wild head-on shrimp; use the shrimp for whatever I feel like doing; and make a stock out of the heads. Just boil the heads with a chopped onion, a couple of chopped carrots and celery; with a few bay leaves and a spoonful of whole peppercorns. Wonderful stuff to keep around.
8 cups French bread, torn into small pieces
1 yellow onion, chopped
2 stalks celery, chopped
1 red sweet pepper, seeded and chopped
4 cloves garlic, minced
1 pound small-medium shrimp, peeled and deveined.
2 6.5 oz cans minced clams, with juice
2 cups shrimp stock
1/4 cup milk
3 eggs, beaten
3 T butter
Preheat oven to 350F. Season to taste the shrimp with Bay Seasoning, Cayenne, garlic powder. Add other seasonings if desired (onion powder, white pepper, thyme, etc.) In large skillet heat butter and a couple tablespoons of oil.
Quickly pan fry the shrimp until they just begin to turn opaque. Don’t overcook. They will finish cooking in the oven.
Remove shrimp, reserving the cooking liquids. To the skillet add the onions and toss for a couple of minutes. Add celery; after another minute or so, add the peppers and garlic. Saute until vegetables are nearly tender.
Place bread pieces in a large mixing bowl and add the shrimp, canned clams (with juice) and vegetables. Add shrimp stock one ladle at a time and mix until well blended and all the bread is moistened to your desired consistency. I like mine very moist.
Combine milk and egg. Then add to the stuffing and blend well. Pour into a 13″ x 13″ ungreased baking dish; cover and bake for 30 minutes. Remove cover and continue baking another 15-20 minutes or until the center is set. Let stand 10 minutes before serving.