Shrimp Stock
Shrimp Stock
I’m somebody who saves all of their shrimp shells. I keep a gallon sized bag filled with them I. The freezer for moments like this. When a recipe calls for shrimp stock, I’m ready to make it. The very basic recipe consists of simmering shrimp shells in a pot of water for 30 minutes, then straining. If you want to have aromatics in the stock, you can add onions, celery, carrots, garlic, and a couple of bay leaves. I you don’t plan on using the stock within a couple of days, you can freeze it down in ice cube trays and store in freezer bags for later use.
Servings: 4 cups
Ingredients
- 2 cups shrimp shells
- 5 cups water
Instructions
- Add the shrimp shells to a pot of boiling water. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock from the shrimp shells. Press down on them with the back of a spoon. They hold a lot of liquid.
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