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Shrimp Stock
Emeril's New New Orleans
Emeril Lagasse, Jessie Tirsch, 1993,
William Morrow & Co.
Makes 3
quarts
“Shrimp stock is fairly pungent, so you have to be careful
not to use it in
a very delicate dish or one in which too
much shrimp flavor might be
overkill…”
8 cups uncooked shrimp heads and shells
(from about 1 pound
large shrimp)
2 onions, peeled, halved, and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley,
including stems, not packed
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature
1. Rinse the shrimp heads and shells quickly under cold
water, and place
them in a stockpot with the remaining ingredients. Bring to
a boil over
high heat.
2. Reduce heat to low and simmer for 10 minutes. Turn the heat up to medium
and cook for 30 minutes. Allow to cool thoroughly, strain,
and refrigerate
or freeze in 2- to 4-cup containers or ice cube trays
for use in individual
dishes. Keeps for 1 month.
Basic Stock
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