Recipe

Shrimp Stock Recipe

	Scearley / All my dishes 1 year, 9 months ago Shrimp stock to use in all of our soup recipes. NO BOULLION CUBES! It's also a good way to use those shrimp shells when you clean shrimp. Prep:20m Cook:40m Servings:1	Scearley
	shrimp stock soup base

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Ingredients

2 Tbsp vegetable oil

uncooked shrimp shells from 2 lb of shrimp

2 small onions, chopped

2 small carrots, peeled and chopped

2 stalks celery, chopped

6 c cold water

1 bay leaf

2 tsp black peppercorns

Directions

Heat oil in a large stockpot over medium-high heat.

Add shrimp shells and cook for about 15 minutes, until they become pink and aromatic.

Stir in the onion, carrot, and celery.

Add water, peppercorns, and bay leaf.

Bring almost to a boil, then reduce heat and simmer, partly covered for about 20 minutes.

Strain into a clean pot, pressing on the shells to remove all liquid.

Cool quickly by placing the pot in an ice bath.

Makes about 6 cups

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Comments

debra47 1 year, 3 months ago said:
Fascinating recipe which definitely looks worth making!

magflower 11 months, 3 weeks ago said:
This sounds much better than my shrimp stock recipe,which has always seemed kinda bland to me, so I'm taking yours. Thanks.
maggie

fishtrippin 3 months, 1 week ago said:
This is a great stock!

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