Shrimp Stock
From gourmetana 9 years ago
- 40 minutes to make
- Serves 3 cups
Yesterday, as I needed shrimp for one of Frankianne's recipe, I decided to use up the shells and heads of the shrimp to make stock. I like to make my own stock and freeze it for stews, risottos or soups.
Ingredients
- Shells and heads of 1 pound shrimp shopping list
- 1 onion shopping list
- 1 garlic clove shopping list
- 1 bay leaf shopping list
- 4 cups of water shopping list
- smoked paprika shopping list
- salt and pepper shopping list
How to make it
- Take the shells and heads of 1 pound of prawns and place them on big sauce pan.
- Peel the onion and garlic and put them in the pan.
- Season with 1 bay leaf, salt and pepper to taste and 1/4 tsp of smoked paprika.
- Pour 4 cups of recently boiled water from a kettle and let the stock simmer for about 20 min.
- With a potato masher crush the shells and heads so they release their juices.
- Sieve the liquid onto a container.
- Let the stock cool completely and freeze up to 2 months.
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The Rating
Reviewed by 1 people-
Awesome! Left out the paprika but great great flavor to have in the freezer. Very easy to incorperate asian flavors for noodle soup!
Kingswood
in loved it
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