Shrimp Stock
| Category: | Seafood |
| Seasons | |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Recipe
| 1 tsp(s) Flavorless Oil |
| 2 lb(s) Shrimp Shells |
| 1 medium Onion, quartered with skin on |
| 2 each Carrots, chopped large |
| 2 stalk(s) Celery, chopped large |
| 3 clove(s) Garlic, peeled and smashed |
| 2 each Bay Leaves |
| 0.5 tsp(s) Coriander Seed |
| 0.25 tsp(s) Black Peppercorns |
| 6 cup(s) Water |
Shrimp Stock Directions
- In a large, heavy bottomed stock pot, combine the oil, shrimp shells, onion, carrots, celery, and garlic.
- Heat over medium heat, stirring frequently until shells turn pink and vegtables soften, about 15 minutes.
- Add the bay leaf, coriander, black peppercorns, and water. Cover and bring to a boil. Reduce to a simmer for another 15 minutes.
- Using a mesh strainer, strain all the solids from the broth. Discard all the solids.
- Keep in the refridgerator for up to 3 weeks or freeze for up to 3 months.
