Shrimp Stock

SHRIMP STOCK

PREPARATION

1 LB  RAW SHRIMP WITH SHELLS 

1 GALLON WATER

1 PACK FRESH THYME SPRIGS

3 EA BAY LEAVES

1 TBSP BLACK PEPPERCORNS

1/2 CUP CELERY - CHOPPED

1/2 CUP ONIONS - CHOPPED

1/2 CUP CARROTS - CHOPPED

1/4 CUP WHITE WINE

COOKING INSTRUCTIONS

• PRE HEAT OVEN TO 400 DEGREES
• PEEL SHRIMP AND RESERVE MEAT TO USE AT ANOTHER TIME
• COMBINE SHELLS, CELERY, ONIONS, AND CARROTS IN MIXING BOWL AND TOSS WELL
• LAY OUT INTO GREASED ROASTING PAN
• PLACE IN OVEN ON MIDDLE RACK AND COOK FOR 30 MINUTES
• IN STOCK POT HEAT WATER OVER HIGH HEAT AND BRING TO LOW BOIL
• REMOVE VEGETABLES FROM OVEN AND DEGLAZE WITH WHITE WINE
• POUR VEGETABLE MIX INTO BOILING WATER
• ADD THYME, PEPPERCORNS, AND BAY LEAVES
• REDUCE HEAT AND SIMMER UNCOVERED FOR 1 HOUR
• STRAIN STOCK INTO HEAT SAFE CONTATINER AND REFRIGERATE UNCOVERED TO COOL

PREP TIME - 1 HOUR 15 MINUTES

YIELD - 1 GALLON