Shrimp Stock
Many good seafood dishes start with a good shrimp stock. This shrimp stock has rich, intense flavor using scraps from shrimp. Make now. Freeze it for later!
Servings 2 Quarts
Ingredients
- 2 quarts water
- shells and heads from 1 pound of shrimp
- 2 carrots with peel, cut into chunks
- 1 onion quartered
- ½ lemon cut in ½ again
- 3 cloves garlic smashed
- 1 stalk celery cut into chunks, or 1 teaspoon celery seeds
Instructions
- Place all the ingredients into a large sauce pot and bring to a boil. Cover the pot, reduce the heat to medium-low. Simmer about 15 to 30 minutes.
- Place a sieve over a bowl. Pour the stock through the sieve to strain out the solids. Discard the solids. Use right away or allow the stock to cool completely, then refrigerate for 24-hours. Freeze in an air-tight container for up to 3 months.
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