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Carolina Kitchen: Shrimp stock

01.09shrimp.jpg
Photo: WLOS staff

By Chesnut Chef Joe Scully.

Ingredients

  • 32 Each Shrimp Shells
  • 1 Tbsp Olive Oil
  • 2 Tbsp White Wine
  • 1 Each Carrot
  • 1 Each Celery
  • .5 Each Onion
  • 2 Each Bay Leaves
  • 3 Sprigs Fresh Thyme
  • To Taste Salt & Pepper
  • As Needed Water

Instructions

  • Chop consistently carrot, celery and onion and set aside.
  • Heat medium size pot on medium heat with olive oil. Add shrimp shells and caramelize slightly and deglaze with white wine.
  • Add vegetables plus bay leaves and thyme. Fill pot with water until it covers everything up.
  • Bring to a boil and let simmer for 30 minutes. Taste for flavor.
  • Strain out stock and set aside for another use. Stock can be kept frozen for later use if desired.
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