"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Stock Recipe

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This recipe for Shrimp Stock, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon Chiquet
Added: Wednesday, August 19, 2009

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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