Beazell's Cook Book

Seafood Stock by Patricia Hebert

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Seafood Stock - Contributed by Patricia Hebert  




2 pounds shrimp shells and/or crab shells

2 1/2 quarts plus 1 cup cold water

1 cup coarsely chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

1 tablespoon garlic , roughly chopped



Place the shrimp shells under cold running water and place them in a 1 gallon stockpot with the remaining ingredients. 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 skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.


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