|
|
 Seafood Stock | Status Approved | | Name | Seafood Stock | | Category | This and That | | Serves/Yields | About 8 Cups | | Source | British TV | | Difficulty | Moderate | | Prep. Time | 15 Minutes | | Cook Time | 7 1/2 Hours | | Introduction | | This might take a long time but the result are amazing. If you pour it into ice cube trays and freeze once its cooled, you can put the cubes of stock into a freezer bag to save until needed, that way you can use as much or as little as you like.
Kate's Note: Shrimp heads added along with the shells would really punch this stock up! Shrimp heads have a fat that imparts a wonderful rich flavor and are essential in Gumbo stock. | | Ingredients | | Shells From 1 Pound of Shrimp
20 Cups water
4 Carrots , Sliced
4 Onions , Quartered
1/2 Bunch Celery , Sliced
2 Bay Leaves
3 Cloves Garlic , Sliced
2 Sprigs Fresh Parsley
5 Whole Cloves
1 Teaspoon Ground Black Pepper
1 Tablespoon Dried Basil
2 Teaspoons Dried Thyme | | Directions | | Step: 1 | Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges. | | Step: 2 | In a very large saucepan, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil. | | Step: 3 | Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more hot water into of the pan. | | Step: 4 | Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 8-12 cups, or to taste. |
Time submitted: Monday, December 18. 2006 at 02:49:40 Contributed By: paulamathers
Rate It| Average score: 0 () votes: | |  |  |  |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
