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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This is a basic stock recipie that can be used in my etouffee and Shrimp Creole Recipe Ingredients:
heads,shells and tails from 2 lb of shrimp |
1/2 cup chopped onion |
1/4 cup chopped celery |
2 garlic cloves (i prefer mine finely chopped) |
2 bay leaves |
3 sprigs of thyme |
1 tsp black pepper |
Directions:
1. Add all of the ingredients to a 2 qt saucepan
2. Cover with water (about 6-8 cups)
3. Bring contents to a boil, then reduce to a low simmer
4. Simmer for 45 -60 minutes
5. Strain and save liquid
6. Note: For the etoufee recipe, you need 1 1/2 cups of the stock. I usually put aside what I need and freeze the rest for later use. Depending on the shrimp used (commercial versus fresh) the stock may be pink. It's ok, it all tastes good when the final dish is made.
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