Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring 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. This recipe yields about 3 quarts of stock. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 31 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 32.3mg||1 %|
|Potassium 599.3mg||16 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 22.3g|
|Protein 5.4g||8 %|
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Calories per serving: 153
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