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re: Seafood stock recipe for shrimp gumbo (recommendations)
Posted on 9/12/23 at 10:39 pm to Dubaitiger
Posted on 9/12/23 at 10:39 pm to Dubaitiger
We use a pressure cooker for making stock. At 15 psig the temperature is 250 deg F vs 212 deg F which reduces the cooking time by over half. We use shrimp/lobster/crawfish/ mussel/ etc. shells with water/ onions/ peppers etc. for 1 1/2 hours, Works great foe us!
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