Description
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Ingredients
- shrimp shells from 2 pounds of shrimp, or to taste
- ½ cup roughly chopped onion
- 1 lemon, sliced
- ¼ cup roughly chopped celery
- ¼ cup celery leaves, or to taste
- 2 garlic cloves, crushed
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 cups cold water
Instructions
- Combine shrimp shells
- onion
- lemon
- chopped celery
- celery leaves
- garlic
- peppercorns
- thyme
- and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2
- skimming off foam as necessary
- 45 minutes to 1 hour. Strain and use or freeze for later use.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4