The Recipe
Basic Shrimp Stock
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.
INGREDIENTS
- 1/4 cup canola oil
- 1 pound shrimp shells (from 10 pounds shrimp)
- 1 onion, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 carrot, chopped
- 1 leek, white part only, chopped
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 sprig fresh thyme
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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