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re: Shrimp stock recipe?
Posted on 1/8/14 at 8:17 am to BlackenedOut
Posted on 1/8/14 at 8:17 am to BlackenedOut
quote:
Heat a stock pot, toast the shrimp shells and heads until they turn bright red, deglaze with white wine, add in a roughly chopped onion, some chopped celery, and chopped carrot. Cover with water. Few peppercorns and a bay leaf or two. Simmer, skim off fat and scum.
20 minutes later strain.
Bingo. Sometimes I use cognac instead of white wine.
Posted on 1/8/14 at 8:21 am to glassman
That is some high class stock!
I like to use dry vermouth on occasion, or if I am going to be using the stock in a tomato and shrimp bisque, pernod.
I like to use dry vermouth on occasion, or if I am going to be using the stock in a tomato and shrimp bisque, pernod.
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