submitted by jessicamac {9 Recipes}
Makes: 1 quart
Description: I love making cajun and creole dishes like gumbo and jambalaya. Most of the recipes I use recommend homemade shrimp stock, advice that I always ignored, and my dishes turned out fine. One day I finally made stock with this recipe, and then used it in my next gumbo. The dish was miles better than any version I had made before.
Ingredients:
2 tbsp
vegetable oil
1 lb
shrimp shells and heads (from 1lb shrimp)
1
onion, chopped
1
carrot, chopped
2 ribs
celery, chopped
2 cups
white wine (optional)
2 quarts
water (+2 cups if not using wine)
3
garlic cloves, mashed
2
bay leaves
1
sprig thyme (or 1 tsp dried)
Instructions:
In a medium pot, heat the oil over medium/high heat, and add the shrimp shells. Cook, stirring occasionally, until the shells are red, about 6 minutes.
Add the onion, carrot, and celery, and cook, stirring, for another 6 minutes.
Add the rest of the ingredients, bring to a boil, then reduce to a simmer and cook for about 30 minutes.
Take the stock off the heat, cool, and strain through a fine strainer, discarding all of the solids. Yields about 1 quart.
You can use the stock within a few days, or freeze for up to 6 months.
via image credit: flickr/avlxyz
Looks amazing!
my hubby would love to try this
Quick and delicious meal, perfect for using up leftover turkey, potatoes or veggies. Feel free to add more veggies or turkey if you have it! Serve with s…
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