How To Make Asian Shrimp Stock
Add deep, umami flavors to a number of dishes with this Asian shrimp stock. It’s made with fresh ginger and garlic boiled with rice wine.
Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes
Serves:
Ingredients
- 1lbshrimp shells
- 1lbshrimp heads
- 4scallions
- cuprice wine,or dry sherry
- 1fresh gingerroot,peeled
- 2garlic clove
- 8cupscold water,(2 quarts)
Instructions
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Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat.
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Reduce the heat to low and gently boil, partially covered, for 1 hour.
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Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices.
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Use stock immediately or cool quickly in an ice bath. Enjoy!
Recipe Notes
Store up to 3 days in the refrigerator or 6 months in the freezer.
Nutrition
- Calories: 120.04kcal
- Fat: 1.63g
- Saturated Fat: 0.42g
- Trans Fat: 0.03g
- Monounsaturated Fat: 0.29g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 4.22g
- Fiber: 0.48g
- Sugar: 0.41g
- Protein: 21.01g
- Cholesterol: 190.51mg
- Sodium: 871.49mg
- Calcium: 101.74mg
- Potassium: 243.96mg
- Iron: 0.54mg
- Vitamin A: 86.65µg
- Vitamin C: 2.69mg
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