Shrimp Stock
From scearley 17 years ago
- 40 minutes to make
- Serves 1
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.
Ingredients
- 2 Tbsp vegetable oil shopping list
- uncooked shrimp shells from 2 lb of shrimp shopping list
- 2 small onions, chopped shopping list
- 2 small carrots, peeled and chopped shopping list
- 2 stalks celery, chopped shopping list
- 6 c cold water shopping list
- 1 bay leaf shopping list
- 2 tsp black peppercorns shopping list
How to make it
- 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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