
How To Make Shrimp Stock
This simple shrimp stock adds some seafood flavor to a variety of dishes. It’s made with shrimp heads and shells, carrot and onions, plus a bundle of herbs.
Serves:
Ingredients
- 2lbsshell and heads of shrimp
- 1small onion
- 1small carrot
- 1bouquet garni,(3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)
- 8cupscold water
Instructions
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Combine the shells and heads, onion, carrot, bouquet garni, 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 and store up to 3 days in the refrigerator or 6 months in the freezer.
Nutrition
- Calories: 118.75kcal
- Fat: 1.65g
- Saturated Fat: 0.44g
- Trans Fat: 0.03g
- Monounsaturated Fat: 0.28g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 4.03g
- Fiber: 0.88g
- Sugar: 0.91g
- Protein: 20.89g
- Cholesterol: 190.51mg
- Sodium: 875.29mg
- Calcium: 119.24mg
- Potassium: 224.32mg
- Iron: 1.85mg
- Vitamin A: 153.51µg
- Vitamin C: 1.96mg
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