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Biscayne Bay Shrimp Stock Recipe

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This recipe for Biscayne Bay Shrimp Stock, by , is from Diehl Family 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:  
Robert Diehl

Category:
Category:

Ingredients:  
Ingredients:  
1 pound (about 1 quart) shrimp shelled and deveined
1 cup coarsely chopped sweet onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 tsp. black peppercorns
1 tsp. dried thyme
1/2 tsp. salt

Directions:
Directions:
Boil in 4 quarts of water for 30 minutes (skim off any foam that rises to the surface)
Use immediately in shrimp recipes of refrigerate for up to 48 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you're not making another recipe, just refrigerate for two hours and serve with cocktail sauce

 

 

 

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