SHRIMP STOCK FOR GUMBO

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Shrimp Stock for Gumbo image

Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 12

1 tablespoon vegetable shortening
1 medium onion, peeled, cut into eighths
1 carrot, peeled, cut into 1/2-inch pieces
1 celery stalk, cut into 1/2-inch pieces
2 bay leaves
Two 1/4-inch-thick slices lemon
1 jalapeno pepper, cut in half lengthwise
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 teaspoon salt
1 teaspoon black peppercorns
Shells from 2 pounds of shrimp

Steps:

  • Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

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