Shrimp Stock
By
Patrick Johnson
@pwjohnso
1
Shrimp stock is an often overlooked ingredient that is usually substitued with chicken stock. Try this recipe with your next gumbo or seafood based soup and you are sure to keep some on hand forever more.
Rating:
★★★★★ 1 vote
Comments:
Serves:
Yields about 3 quarts
Prep:
5 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
- 8 c
- shrimp heads and shells, uncooked, from about 1 pound of large shrimp
- 2 large
- yellow onions, sliced
- 2
- stalks, celery, chopped
- 2
- lemons, halved
- 8
- bay leaves
- 1/2 c
- fresh parsley, chopped
- 1 tsp
- basil, dried
- 1 tsp
- thyme, dried
- 1 tsp
- tarragon, dried
- 1 tsp
- oregano, dried
- 1 Tbsp
- black peppercorns, whole
How to Make Shrimp Stock
- 1Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
- 2Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.
