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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
2. Bring to a boil on high heat.
3. Reduce heat and simmer for 10 minutes.
4. Raise heat to medium and cook for 1/2 hour.
5. Strain completely.
6. If not using immediately, cool and refrigerate.
7. Will keep for 30 days.
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