2 onions - quartered
2 T sea salt
6-8 ribs of celery plus any leaves
enough water to cover everything - at least 3 qts (4 qts if you have shrimp heads)
5-6 whole peppercorns
Combine shrimp shells and heads and next four ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 30 minutes; remove from the heat and let sit another 30 minutes to cool - strain, discarding veggies - stock will be a greenish/golden color
Freeze in 2C measures (I use the 16 oz Solo plastic cups with a piece of Stretch & Seal over the top - once frozen, place in Zip-Loc bags to keep from getting freezer burn
I use full strength for cooking pasta or rice or grits for a seafood meal - the flavor is very intense so dilute if you are chicken! LOL
0 comments:
Post a Comment