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Shrimp Stock

Shrimp Stock

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Ready in: 70 minutes

Serves: 4

Complexity: very-easy

kcal: 71

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Ingredients

shrimp shells from 1 kg of shrimp, to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, to taste
2 garlic cloves, crushed
1 tsp SIDS CRAZY LEMON
½ tsp New York Cut pepper
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

Directions

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, SIDS CRAZY LEMON, pepper, thyme and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by ½, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.