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Shrimp Stock

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"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 cals
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 g fat; 6 g carbohydrates; 11.8 g protein; 90 mg cholesterol; 149 mg sodium. Full nutrition

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