Shrimp Stock – Master Recipe Recipe

Free Recipe Shrimp Stock – Master Recipe

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Shrimp Stock – Master Recipe Recipe

2 tb Olive oil
1 Onion; chopped
1 Fennel bulb; chopped
1 Carrot; chopped
Shells from 3 pounds shrimp;
-from Garlic Shrimp – Master
-Recipe
1/4 c Dry sherry OR brandy
1 c Tomatoes; canned, drained
-and chopped
10 c Water
10 Black peppercorns
6 Thyme sprigs; fresh
6 Parsley sprigs; fresh
1 Bay leaf

Shrimp Stock – Master Recipe Preparation

THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Heat the oil in a large, heavy saucepan over medium-high heat. Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and saute until the shells turn bright pink, abaout 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups. See notes. NOTES : This recipe makes enough for both the bisque and the jambalaya. If more stock is needed, bottled clam juice can be used as an extender. Recipe by: SF Chronicle; Dec. 17, 1997 – WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998

Cooking Temperature:

Recipe Serves: 1

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