Cuisine Shrimp Stock

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

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1 md onion; roughly chopped
2 ribs celery; roughly chopped
2 carrots; roughly chopped
3 x garlic; smashed
8 c Water
Shells from 2 lb. 16 - 20 count shrimp; or 4 cups water and 4 cups clam juice if no shells
1 lemon; halved
3 x fresh thyme
2 x fresh parsley
1 x fresh rosemary
2 ts Kosher salt
1 ts Whole black peppercorns
3 Bay Leaves

Original recipe makes 8 Pr Servings



DIRECTIONS:Saute onion, celery, carrot, and garlic in oil in a stock potover medium-high heat. Cook until onion is translucent, 5 - 8 minutes. Add theremaining ingredients and bring to a boil. Reduce heat and simmer for 20minutes. Strain and cool. Shrimp shells make a great base for stock. Thetrick to making this (and any stock) is to quickly bring it to a boil, thenimmediately reduce the heat -- you're looking for a gentle simmer. Constantboiling, as well as pressing on the ingredients when straining, can make thestock cloudy.Makes 8 cups Recipe By:

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Calories Per Serving: 22 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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