Thursday, January 3, 2013

Seafood Stock


Shells from 1 lb shrimp
1 onion, rough chopped (you can even leave the skin gets strained later)
8 C water
2 carrots, rough chopped (don't have to peel)
2 ribs celery, rough chopped
1 green bell pepper, rough chopped
4 cloves of garlic, smashed (skins on again if you want)
1 tsp chicken bouillon
1/4 tsp cayenne pepper
1 tsp thyme
4 bay leaves
1 tsp onion powder
1 tsp onion flakes
1 tsp granulated garlic (or powder)
1/2 tsp red pepper flakes
1 tsp Italian parsley (just pull the leaves off...don't bother with chopping)
Salt & pepper

Bring to a boil and then reduce heat to medium high.  Cook, stirring occasionally, for an hour or so.  Strain with a really fine strainer.  **Unused stock can be frozen for later!**

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