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Shrimp Stock

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“This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.”
READY IN:
50mins
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
  2. Bring to a boil on high heat.
  3. Reduce heat and simmer for 10 minutes.
  4. Raise heat to medium and cook for 1/2 hour.
  5. Strain completely.
  6. If not using immediately, cool and refrigerate.
  7. Will keep for 30 days.

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