Kitchen Basics: Seafood Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3-4 ounces shrimp shells, from about 15-20 shrimp (from 25-30 count shrimp)1 teaspoon soybean oil3/4 cup onion, chopped1 leek, white and pale green part only, thinly sliced1 stalk celery, chopped4 mushrooms, chopped2 parsley stems6 peppercorns4 1/2 cups cold water
Heat a stock pot or large saucepan over moderate heat. Add oil to the hot pan, then add the shrimp shells to the hot oil. Saute until the shells become bright pink (almost red). Add the vegetables and stir to combine. Reduce heat to low and sweat the vegetables for 3 minutes.
Add the seasonings and water, and turn the heat to high. Bring the stock to a boil, then lower heat and simmer for 20-25 minutes. Cool slightly then strain through a fine-mesh strainer.
Makes 8 one-half cup servings.
Add the seasonings and water, and turn the heat to high. Bring the stock to a boil, then lower heat and simmer for 20-25 minutes. Cool slightly then strain through a fine-mesh strainer.
Makes 8 one-half cup servings.
Nutritional Info Amount Per Serving
- Calories: 18.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
Member Reviews
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TINA8605
Since I eat mostly seafood, I never a shortage of shrimp shells, I store them in my freezer in a quart size zip lock. I follow the same recipe except I put the strained stock back into the pot and let cook down about half the amount. Then I put the stock in ice trays. 2 cubes per serving!! - 10/31/13