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: CuisineAtHome.com
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8 Pr Servin|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 314.4mg||11 %|
|Potassium 132.9mg||3 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22
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