Food recipes
Shrimp Stock
Shrimp Stock Ingredients: oil, corn, peanut, and olive crustaceans, shrimp, raw (not previously frozen) celery, raw carrots, raw fennel, bulb, raw onions, raw leeks, (bulb and lower leaf-portion), raw tomatoes, red, r...
Shrimp Stock
Ingredients:
oil, corn, peanut, and olive
crustaceans, shrimp, raw (not previously frozen)
celery, raw
carrots, raw
fennel, bulb, raw
onions, raw
leeks, (bulb and lower leaf-portion), raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
Directions:
Heat the oil in a large pot over high heat until just smoking.
Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes.
Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.
Stir in the water and bring to a boil.
Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises.
Remove from the heat and pour the mixture into a food processor.
Pulse until the shrimp is coarsely chopped.
Pour back into the pot and let stand for 10 minutes.
Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Ingredients:
oil, corn, peanut, and olive
crustaceans, shrimp, raw (not previously frozen)
celery, raw
carrots, raw
fennel, bulb, raw
onions, raw
leeks, (bulb and lower leaf-portion), raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
Directions:
Heat the oil in a large pot over high heat until just smoking.
Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes.
Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.
Stir in the water and bring to a boil.
Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises.
Remove from the heat and pour the mixture into a food processor.
Pulse until the shrimp is coarsely chopped.
Pour back into the pot and let stand for 10 minutes.
Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.