Shrimp Stock

Recipesfull introduces to you: More Soup Recipes. (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.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 4

Yield: 1 quart

Shrimp Stock

Ingredients

shrimp shells from 2 pounds of shrimp

or to taste

½ cup roughly chopped onion

1 lemon

sliced

¼ cup roughly chopped celery

¼ cup celery leaves

or to taste

2 garlic cloves

crushed

1 teaspoon whole black peppercorns

3 sprigs fresh thyme

2 bay leaves

8 cups cold water

Easy Tortilla Soup

Soup, Stew and Chili

Directions

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.

Nutritional Information

Shrimp Stock

Servings Per Recipe:4

Calories: 71.5

% Daily Value *

Protein: 11.8g 24%

Carbohydrates: 6g 2%

Dietary Fiber: 1.9g 8%

Sugars: 1g

Fat: 0.9g 1%

Cholesterol: 89.6mg 30%

Vitamin A Iu: 167.8IU 3%

Niacin Equivalents: 0.2mg 2%

Vitamin B6: 0.1mg 5%

Vitamin C: 24.9mg 42%

Folate: 8.9mcg 2%

Calcium: 76.5mg 8%

Iron: 1.4mg 8%

Magnesium: 12.6mg 5%

Potassium: 223.3mg 6%

Sodium: 148.8mg 6%

Calories From Fat: 8.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.