Shrimp Stock
From angelinaw 15 years ago
- 60 minutes to make
- Serves 3
This is a basic stock recipie that can be used in my etouffee and Shrimp Creole Recipe
Ingredients
- Heads,Shells and Tails from 2 lb of shrimp shopping list
- 1/2 cup chopped onion shopping list
- 1/4 cup chopped celery shopping list
- 2 garlic cloves (I prefer mine finely chopped) shopping list
- 2 bay leaves shopping list
- 3 sprigs of thyme shopping list
- 1 tsp black pepper shopping list
How to make it
- Add all of the ingredients to a 2 qt saucepan
- Cover with water (about 6-8 cups)
- Bring contents to a boil, then reduce to a low simmer
- Simmer for 45 -60 minutes
- Strain and save liquid
- Note: For the etoufee recipe, you need 1 1/2 cups of the stock. I usually put aside what I need and freeze the rest for later use. Depending on the shrimp used (commercial versus fresh) the stock may be pink. It's ok, it all tastes good when the final dish is made.
People Who Like This Dish 3
- tragardee Nowhere, Us
- notyourmomma South St. Petersburg, FL
- jimrug1 Peoria, IL
- brianna CA
- trigger MA
- meals4abby Valders, WI
- angelinaw St Louis, MO
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The Rating
Reviewed by 5 people-
This classic stock is the base for so many interesting southern recipes.
High Five
trigger
in loved it
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Thanks, great recipe '5'
brianna
in loved it
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Very useful post. Many people have heard of this but not sure how to make it. High 5.......;-)~
jimrug1
in Peoria loved it
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