Shrimp stock
1 servings
Ingredients
| Quantity | 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 | |
Directions
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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