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Shrimp Stock
- Makes About
2 Quarts
- Difficulty
Easy
Published 1992
If you don’t live in a place where fresh shrimp can be had, by all means use the shrimp shells, but add some crab and/or lobster shells to the stock to make up for the missing shrimp heads.
Ingredients
2 pounds 1 2
Method
Remove the heads and shells from the shrimp, dropping the heads and shells into an enameled or stainless-steel stockpot. Cover the shrimp bodies with plastic wrap and store in the refrigerator to use later.
Add the rest of the ingredients and cook the stock, uncovered, at a low boil until the onions are transparent, the carrots are soft, and the stock is pleasantly infused with the shri
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