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Great shrimp stock to use as a base for gumbo, ?touff?e, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Ingredients
- shrimp shells from 2 pounds of shrimp, or to taste
- ½ cup roughly chopped onion
- ¼ cup roughly chopped celery
- ¼ cup celery leaves, or to taste
- 1 medium lemon, sliced
- 2 cloves garlic, crushed
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 2 large bay leaves
- 8 cups cold water
Directions
Step 1
Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
Step 2
Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 72 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Cholesterol90mg | 30% |
| Sodium149mg | 6% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 7% |
| Total Sugars1g | |
| Protein12g | |
| Vitamin C25mg | 125% |
| Calcium77mg | 6% |
| Iron1mg | 8% |
| Potassium223mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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