Shrimp Stock


  • 2 ½ pounds shrimp shells
  • 2 ½ quarts plus 1 cup cold water
  • 1 cup coarsely chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 tablespoon garlic, roughly chopped
  • ½ cup mushroom trimmings

1. Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minu...

View full recipe at SpringPad


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