Shrimp stock

Yield: 1 servings

Measure Ingredient
8.00 cup uncooked shrimp heads and shells
1 (from about 1 pound large shrimp)
2.00 onions; peeled, halved,
1 and sliced
2.00 celery stalks; chopped
2.00 lemons; halved
8.00 bay leaves
½ cup chopped fresh parsley
1.00 teaspoon dried leaf basil
1.00 teaspoon dried leaf thyme
1.00 teaspoon dried leaf tarragon
1.00 teaspoon dried leaf oregano
¾ teaspoon whole black peppercorns
2.00 teaspoon salt
4.00 quart water; cold, or at
1 room temperature

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.

Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month. This recipe yields about 3 quarts of stock. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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