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Shrimp Stock Recipe

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This recipe for Shrimp Stock, by , is from Sharleen's Cookbook, 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!

Contributor:  
Contributor:  
Sharleen Mosiondz

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Shells from 1 lb. of Shrimp

5 quarts Water
4 Carrots
4 Onions
bunch Celery
2 Bay Leaves
3 cloves Garlic
2 sprigs Parsley, fresh
5 Whole Cloves
1 tsp. Black Pepper, ground
1 tsp. Basil, dried
1 tsp. Thyme, dried

Directions:
Directions:
*If making the stock on the same day as the Jumbo-Gumbo you may add the liquid from the can of clams.

Spread the shrimp shells out on a cookie sheet and bake at 375 until dried and starting to brown on the edges.
In an 8 quart pot combine the water, carrots, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and the dried shrimp shells. Bring to a boil.
Reduce heat and simmer for 5-7 hours. Replace water as needed, 2 or 3 times, by pour more water down the sides of the pot.
Stock may be frozen for later use.

Personal Notes:
Personal Notes:
*Any time I buy shrimp, I always get them with the shells on and peel them myself, that way I can freeze the shells until I have enough to make a big batch of stock.

 

 

 

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