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Shrimp Stock

Patricia Reitz

 Shrimp (and Lobster) Stock - ButterYum —

Shrimp (and Lobster) Stock - ButterYum —

Stop throwing away your shrimp shells! Instead, little by little, stock pile them in the freezer until you have enough to make the most wonderful, flavorful, colorful shrimp stock.

So what can you do with shrimp stock? Use it to make soups and stews, like an amazing Maine Chowder that I’ll be sharing soon. You can also use it to make things like paella, gumbo, or shrimp and grits - I bet you’ll find a delicious way to use it!

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Start by putting all your frozen shrimp shells in a large stockpot, about 2 pounds of them. Doesn’t matter if they’ve been previously cooked or not - just toss them in.

Next you’ll need kosher salt, whole peppercorns, roughly chopped carrots, celery, onions, and a couple of bay leaves (not pictured).

Also, a good amount of dried parsley. If you ask me, it’s a greatly underused ingredient.

Add the chopped carrots, onion, and celery to the shrimp shells.

Next in - the salt, peppercorns, and bay leaves.

Followed by the dried parsley.

Now top it all off with cold water.

You don’t have to do this, but if you by any chance happen to have a couple of empty lobster shells floating around in your freezer, toss them in too.

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Bring the entire mixture up to a boil, then reduce the heat to low and simmer for about an hour. Strain and discard all the solids and chili the remaining stock for up to 3 days in the refrigerator (or freeze for up to 2 months).

Items used to make this recipe:

Shrimp Stock

makes 4 quarts

Printable Recipe


  • 2 pounds shrimp shells (thawed or frozen, cooked or raw)

  • 1 large onion, roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 carrots, roughly chopped

  • 3 cloves garlic, crushed

  • 2 bay leaves

  • 2 tablespoons dried parsley

  • 2 teaspoons black peppercorns

  • 1 teaspoon kosher salt

  • 4 quarts water


  1. Place everything in an 8-quart or larger stockpot.

  2. Bring to a boil; reduce heat to low and simmer for about 1 hour.

  3. Strain and discard solids.

  4. Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.

recipe inspired by Emeril Lagasse

Chewy Chewy Chewy Molasses Cookies

Patricia Reitz

 Chewy Molasses Cookies - ButterYum —

Chewy Molasses Cookies - ButterYum —

Chewy, chewy, chewy, chewy, really yummy, and chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! Yes, the intoxicating sweet and spicy aroma of these cookies will pull you in, but the flavor and chew factor will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and fine salt in a medium mixing bowl.


Set aside.


In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is where your mouth starts to water. Just sayin’!

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain.

DSC_2259 (2).JPG

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:

Chewy Chewy Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Printable Recipe


  • 2 cups all purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon fine salt

  • 1 cup granulated sugar

  • 3/4 cup neutral flavor vegetable oil

  • 1/4 cup molasses

  • 1 large egg

  • optional: 1/4 cup granulated sugar for rolling


  1. Preheat oven to 275F and place rack in center position.

  2. Line 2 half sheet pans with silicone liners; set aside until needed.

  3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

  4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

  5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

  6. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

  7. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

  8. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

  9. Store cookies in an airtight container.

Note: if the cookies lose their chewiness, place in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.

Keto Scampi-Style Chicken

Patricia Reitz

 Keto Scampi-Style Chicken - ButterYum —

Keto Scampi-Style Chicken - ButterYum —

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

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Start by dipping the chicken pieces into beaten egg…


Then coat them with almond flour.



Heat oil in a skillet over medium-high heat.


Brown chicken on both sides.


Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).


Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.


Add the chicken stock (try my homemade stock).


Add the parsley too.

Bring to a gently bubble and cook until the mixture thickens and reduces by half.


Reduce the heat to a simmer and stir in the butter.

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Return the chicken to the pan and stir well to coat well.


Cover pan and continue simmering for 5 minutes until chicken is heated through.

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I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!

Keto Scampi-Style Chicken

makes 4 servings

Printable Recipe


  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

  • 1 large egg, beaten

  • 1/2 cup almond four

  • 3 tablespoons vegetable oil, divided

  • 1/2 red bell pepper, cut into batonnet (short matchsticks)

  • 4 cloves garlic, sliced thin

  • 1 cup chicken broth

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • salt and pepper to taste

  • fresh lemon juice to taste


  1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

  2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

  3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

  4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

  5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

  6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

  7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).