Great shrimp stock to use as a base for gumbo étouffée or any other seafood dish You can freeze it in ice cube trays and thaw it as needed for later use
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Combine shrimp shells
onion
celery
celery leaves
lemon
garlic
peppercorns
thyme sprigs
and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half
skimming off foam as necessary
45 minutes to 1 hour.
Strain and discard solids. Use immediately
or let cool to room temperature and refrigerate or freeze for later use.