Emeril's Quick Shrimp Stock

Name: Emeril's Quick Shrimp Stock
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 2 quarts
Ingredients: 1 1/2 pounds shrimp shells; 1 cup coarsely chopped onion; 1/2 cup chopped carrots; 1/2 cup chopped celery; 1 tablespoon coarsely chopped garlic; 1 bay leaf; 1/4 teaspoon crushed black peppercorns; 1 teaspoon salt; 2 1/2 quarts, plus 1 cup cold water

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Level: Easy
Total: 2 hr

Prep: 15 min
Inactive: 1 hr
Cook: 45 min

Yield: 2 quarts

Level: Easy
Total: 2 hr

Prep: 15 min
Inactive: 1 hr
Cook: 45 min

Yield: 2 quarts

Ingredients

1 1/2 pounds shrimp shells

1 cup coarsely chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

1 tablespoon coarsely chopped garlic

1 bay leaf

1/4 teaspoon crushed black peppercorns

1 teaspoon salt

2 1/2 quarts, plus 1 cup cold water

Directions

Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
When the stock is completed, strain the stockpot and immediately cool the strained stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate and/or freeze the remainder.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.

My Private Notes

Show: Fresh Food Fast

Episode: Seafood Delight

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