Shrimp Stock from 'The Adobo Road Cookbook' | Serious Eats : Recipes


  • 1 pound (500 g) raw, head-on, shell-on, medium shrimp
  • 3 cloves garlic, smashed with the side of a knife and peeled
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 8 cups (1.75 liters) water

1 Peel and devein the shrimp, adding the shrimp heads and shells to a large pot and reserving the peeled shrimp for another use. 2 Place the garlic, bay leaves and peppercorns into the center of a square of cheesecloth. Gather the edges of the cheesecloth together to form a bundle, and then tie ...

View full recipe at SpringPad


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