Shrimp Stock p. 159

After making spicy shrimp, I saved the peels to make stock. Put your shells in a pot with onion, carrot, and celery or whatever you have or not. I love it when things are optional. I had carrot and celery and that’s all I used. For this stock you only add about 5 cups of water, so it doesn’t make as much as say chicken stock.

Bring it to a boil and then turn it down to low and let it simmer for 15 minutes. Once cool you can refrigerate or freeze it.


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Filed under soups, stock

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