Title: SEAFOOD STOCK
  Categories: Cajun
       Yield: 1 Servings
  
       3 lb Rinsed shrimp heads & shells
       4 qt Water
  
   You may also use crawfish heads and/or shells, or rinsed fish
   carcasses (heads and gills removed), or some combination.
   
   In a large stockpot, combine the watere and the seafood. Bring to a
   boil.
    Reduce the heat, cover, and simmer 3 to 4 hours, or until the liquid
   is reduced by half.  Remove from the heat and strain through a sieve.
   Allow it to cool slightly, then refrigerate or freeze in batches
   until needed.
   
   note:  I generally throw in some coarsely chopped onion, bell pepper
   and celery to add some additional flavor. But if you just want the
   seafood taste, which is needed for some of the delicate sauces, just
   use this basic recipe.
  
 

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