Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this seafood stock recipe to use as a base for gumbos.
Preparation Time
15 mins
Cooking Time
7 hr 35 mins
Total Time
7 hr 50 mins
Calories
112 Calories
Recipe Instructions
Step 1
Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
Step 2
Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.
Step 3
In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and shrimp shells. Bring slowly to a boil.
Step 4
Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.
Step 5
Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.