• 6servings
  • 75minutes
  • 7calories

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Nutrition Info . . .

VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 pounds of shrimp , add

  2. 1 cup bottled clam juice if you don't have any heads

  3. 1 small onion , quartered

  4. 1 small inner celery stalk with leaves , coarsely chopped

  5. 1 bouquet garni (3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)

  6. 2 teaspoon(s) Maryland- or New Orleans-style seafood seasoning

  7. 1/4 teaspoon(s) cayenne pepper

  8. 2 quart(s) cold water

Instructions Jump to Ingredients ↑

  1. Combine the shells and heads, onion, celery, bouquet garni, seasoning, cayenne, and water in a 4-quart saucepan and slowly bring to a boil over medium heat. Reduce the heat to low and gently boil, partially covered, 1 hour. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.

  2. Nutritional information is based on a 1-cup serving.


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