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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!

Sharleen Mosiondz


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

*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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