Ingredients
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shells from 1 pound shrimp
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5 quarts water
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4 carrots, sliced
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4 onions, quartered
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½ bunch celery, sliced
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2 bay leaves
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3 cloves garlic, sliced
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2 sprigs fresh parsley
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5 whole cloves
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1 teaspoon ground black pepper
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1 tablespoon dried basil
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2 teaspoons dried thyme
Directions
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Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.
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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.
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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.
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Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.
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Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Nutrition Facts (per serving)
112 | Calories |
1g | Fat |
12g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 112 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 86mg | 29% |
Sodium 162mg | 7% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 13g | 26% |
Vitamin C 19mg | 21% |
Calcium 121mg | 9% |
Iron 3mg | 16% |
Potassium 464mg | 10% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.