European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Old reliable shrimp stock

Yield: 2 Quarts

Ingredients:

• 2 lb Unpeeled medium-size fresh - shrimp with heads
• 3 qt Water
• 1 lg Carrot
• 2 Celery stalks quartered
• 1 md Onion quartered
• 1/2 c Fresh thyme sprigs with - stems
• 1/2 c Fresh parsley sprigs
• 1/2 c Fresh basil leaves
• 1/2 c Fresh oregano sprigs with - stems
• 1 tb Dried savory

Instructions:

Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered 45 minutes. Pour mixture through a wire mesh strainer into a container discarding solids. Use desired amount of stock for soups and sauces and freeze remainder for another use.

Web Standards & Support: