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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Uncooked shrimp heads and shells

  2. (from about 1 pound large shrimp)

  3. 2 Onions - peeled, halved,

  4. And sliced 2 Celery stalks - chopped

  5. 2 Lemons - halved

  6. 8 Bay leaves

  7. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  8. 1 teaspoon 5ml Dried leaf basil

  9. 1 teaspoon 5ml Dried leaf thyme

  10. 1 teaspoon 5ml Dried leaf tarragon

  11. 1 teaspoon 5ml Dried leaf oregano

  12. 3/4 teaspoon 3.8ml Whole black peppercorns

  13. 2 teaspoons 10ml Salt

  14. 4 Water - cold, or at

  15. Room temperature

Instructions Jump to Ingredients ↑

  1. Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

  2. This recipe yields about 3 quarts of stock.

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