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Old Reliable Shrimp Stock

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Unpeeled medium-size fresh shrimp with Heads

    2. 3 Water

    3. 1 Carrot (large)

    4. 2 Celery stalks - quartered

    5. 1 Onion - quartered (medium)

    6. 1/2 cup 8g / 1/3oz Fresh thyme sprigs with stems

    7. 1/2 cup 8g / 1/3oz Fresh parsley sprigs

    8. 1/2 cup 20g / 0.7oz Fresh basil leaves

    9. 1/2 cup 8g / 1/3oz Fresh oregano sprigs with stems

    10. 1 tablespoon 15ml Dried savory

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire-mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use. This recipe yields 2 quarts.

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