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| Old-Reliable Shrimp Stock Recipe |
Category: Soups / Shrimp
Rating:
N/A
Servings: 2
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Ingredients
2 lb unpeeled medium-size fresh shrimp; with heads
3 quart water
1 large carrot
2 celery stalks, quartered
1 medium onion, quartered
1/2 cup fresh thyme sprigs, with stems
1/2 cup fresh parsley sprigs
1/2 cup fresh basil leaves
1/2 cup fresh oregano sprigs with stems
1 tablespoon dried savory
Cooking Directions:
Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.
soups,shrimp
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