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Shrimp Stock

Rated as 5 out of 5 Stars

"Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use."
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1 h 10 m servings 71
Original recipe yields 4 servings (1 quart)


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  1. Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Nutrition Facts

Per Serving: 71 calories; 0.9 6 11.8 90 149 Full nutrition

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I used this recipe for my first time ever making shrimp stock for my first time ever making etouffee. The stock smelled delicious while simmering and made for a very tasty etouffee. I did add so...