Recipe

Shrimp Stock Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 1 year, 1 month ago This is a basic stock recipie that can be used in my etouffee and Shrimp Creole Recipe Prep:10m Cook:60m Servings:3	Angelinaw
	easy to make

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Ingredients

Heads,Shells and Tails from 2 lb of Shrimp

1/2 cup chopped Onion

1/4 cup chopped Celery

2 Garlic cloves (I prefer mine finely chopped)

2 Bay Leaves

3 sprigs of Thyme

1 tsp black pepper

Directions

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.

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Comments

trigger 1 year, 1 month ago said:
This classic stock is the base for so many interesting southern recipes.
High Five

brianna 1 year, 1 month ago said:
Thanks, great recipe '5'

jimrug1 11 months, 1 week ago said:
Very useful post. Many people have heard of this but not sure how to make it. High 5.......;-)~

meals4abby 9 months, 3 weeks ago said:
I can't wait to try this! Thanks for sharing!

artist92543 5 days, 13 hours ago said:
Wow! Super tasty Angelinaw!
Imake mine the same way!

Chris

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