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Ingredients
- 1 pound shrimp shells including tails (from about 5 pounds-worth of shrimp)
- 3 quarts water
- 1 green onion split in half (optional)
- 1 t-spoon kosher salt
Servings: quarts
Instructions
- Heat a pot (4 - 5 quarts in size) over medium heat. Drop in the shrimp shells and toss them about for a few minutes, until they start to turn coral-pink. Pour in the water and bring to a gentle simmer. Season with salt and keep simmering for 15 minutes.
- Shut off the heat and let it steep until cooled. Strain it through a fine mesh sieve.
- Wipe the pot clean. Return the stock to the pot and simmer for an additional 10 minutes or so, until it's down to 2 quarts.
Recipe Notes
- This will keep for about 3 - 5 days in the fridge, or frozen for 6 months.
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