Creole Shrimp Stock Recipe
A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.
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Ingredients
- 4 quarts shrimp shells
- 8 quarts cold water
- 2 tablespoons oil
- 4 ounces onions, diced
- 4 ounces leeks, white only, chopped
- 4 ounces celery, diced
- 4 ounces parsnips, chopped
- 2 lemons, halved
- 1 cup parsley, coarsely chopped, stems and all
- 8 bay leaves
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon tarragon
- 1/2 teaspoon thyme
- 1/2 teaspoon peppercorn, cracked black
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