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re: Shrimp stock
Posted on 9/19/14 at 11:39 am to mpar98
Posted on 9/19/14 at 11:39 am to mpar98
I boil raw shells all the time. Makes a good strong roux. I get my seafood place to save their shells for me from peeling shrimp and then I make the stock.
You can roast the shells if you like or brown them a bit in a skillet. I've never done that except when making a lobster bisque with the lobster shells.
You can roast the shells if you like or brown them a bit in a skillet. I've never done that except when making a lobster bisque with the lobster shells.
Posted on 9/19/14 at 11:49 am to Gris Gris
How long do you boil your shells? Do you add anything else while creating the stock?
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