Shrimp Stock

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Step: 1

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Per Serving: 72 calories; protein 11.8g; carbohydrates 6g; fat 0.9g; cholesterol 89.6mg; sodium 148.8mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.