Old Reliable Shrimp Stock Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
2 lbs: 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 tbsp: Dried savory,
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.
Source from luhu.jp
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.
Source from luhu.jp