SHRIMP STOCK

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Shrimp Stock image

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

Provided by Kozmic Blues

Categories     Stocks

Time 50m

Yield 3 1/2 quarts

Number Of Ingredients 13

shrimp shells, from about 2 pounds of large shrimp
2 onions, halved
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried oregano
3/4 teaspoon black peppercorns
2 teaspoons salt
4 quarts cold water

Steps:

  • Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
  • Bring to a boil on high heat.
  • Reduce heat and simmer for 10 minutes.
  • Raise heat to medium and cook for 1/2 hour.
  • Strain completely.
  • If not using immediately, cool and refrigerate.
  • Will keep for 30 days.

Nutrition Facts : Calories 47.3, Fat 0.4, SaturatedFat 0.1, Sodium 1388.5, Carbohydrate 11.5, Fiber 3.2, Sugar 4, Protein 1.8

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