Seafood Gumbo Stock Recipe

Ingredients
<br>- shells from 1 pound shrimp
<br>- 5 quarts water
<br>- 4 carrots, sliced
<br>- 4 onions, quartered
<br>- 1/2 bunch celery, sliced
<br>- 2 bay leaves
<br>- 3 cloves garlic, sliced
<br>- 2 sprigs fresh parsley
<br>- 5 whole cloves
<br>- 1 teaspoon ground black pepper
<br>- 1 tablespoon dried basil
<br>- 2 teaspoons dried thyme
<br><p></p>Directions
<br>step 1: Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
<br>step 2: In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
<br>step 3: Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
<br>step 4: Remove stock from  heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
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Ingredients
- shells from 1 pound shrimp
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- 1/2 bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme

Directions
step 1: Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
step 2: In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
step 3: Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
step 4: Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

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