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Shrimp Stock Recipe

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This recipe for Shrimp Stock is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon ziplock bag of shrimp heads and shells
1 onion, peeled
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp worcestershire sauce
water
Directions:
Directions:
Place the shrimp heads and shells in a 6 to 8 quart pot. Add all the ingredients to the pot. Add water to about 2 to 3 inches from the top and set over high heat until it comes to a rolling boil then lower to a simmer and cover. Let simmer for about 1 hour and remove from heat. Let sit until cool and skim the top with a spoon or a ladle. Strain through a fine mesh strainer and add to stews, gumbos, soups or any seafood dish instead of water.
Personal Notes:
Personal Notes:
Shrimp heads and shells can be substituted with crawfish or crab shells or you can use all three.

 

 

 

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