Here's a recipe for shrimp stock
that tastes delicious and is quite easy to prepare!
Ingredients:
- 4 quarts cold Water
- 1 medium sized Spanish Onion, quartered
- 3 stalks Celery, chopped coarse
- 2 large Carrots, quartered
- 2 lb fresh Shrimp shells & tails
Cooking Procedure:
- Put all of the ingredients in a large pot
- Over high heat, bring this to a rolling boil
- Reduce heat to low & simmer for 4 hours
- Skim any white foam off of the top of the stock & discard it
- When the stock is finished, strain it through a fine mesh colander into a container
- Tightly cover the container & place in the fridge
- The stock is best when used within 2 days of preparation
- You can also freeze the stock for future use
This will yield 1 1/2 to 2 quarts
of stock
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