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    SHRIMP STOCK RECIPE Italian way

    Shrimp stock is one of the basic preparation I love keep on hand. A basic recipe useful in plenty of preparation: in my freezer can’t miss a jar and a ice cubes tray of shrimp stock. Here I decided to reveal my family recipe! Shrimp shell give a particular flavor to this broth. Lemon, vegetables and spices help to give bold taste.

    SHRIMP STOCK RECIPE

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    shrimp-stock

    • ¼ Lb (120 g) shrimp shell
    • 1 white onion
    • 15 cherry tomatoes
    • 2 cloves of garlic
    • 2 ribs of celery
    • 2 carrots
    • 1 bunch fresh parsley
    • 2 bay leaves
    • 3 tbsp extra virgin olive oil
    • 2 tbsp lemon juice
    • 13 cups (3 liters) water
    • 1 tsp whole mixed pepper
    • to taste table salt

    SHRIMP STOCK RECIPE

    FIRST STEPS

    Rinse shrimp shell and vegetable. Peel and crush garlic, chop coarsely celery, onion and carrots. Pour all the ingredients in a pot except salt and lemon juice. Stir-fry a few minutes over medium heat, then pour the water as cold as possible and lemon juice.

    SHRIMP STOCK RECIPE

    SHRIMP STOCK

    Set the heat in order to bring the shrimp stock to simmer very slowly (at least 1 hour). Let the stock simmering very gently 40 mins more, then sift with a sieve lined with  few layers of cheesecloth. Salt as needed. Conserve the shrimp stock into the fridge no more than 1 night or freeze. A suggestion, pour the stock into an ice cubes tray to have a great flavor enhancer ready-to-use!

    SHRIMP STOCK RECIPE

    TAKE A LOOK AT THIS

    SHRIMP RICE SALAD with lime and cumin

    SHRIMP RICE SALAD with lime and cumin

    PRINTABLE VERSION

    Shrimp stock recipe Italian way
     
    Print
    Prep time
    10 mins
    Cook time
    1 hour 40 mins
    Total time
    1 hour 50 mins
     
    Shrimp stock is one of the basic preparation I love keep on hand. A basic recipe useful in plenty of preparation: in my freezer can’t miss a jar and a ice cubes tray of shrimp stock. Here I decided to reveal my family recipe! Shrimp shell give a particular flavor to this broth. Lemon, vegetables and spices help to give bold taste.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: stock
    Cuisine: Italian
    Serves: 4
    Ingredients
    • ¼ Lb (120 g) shrimp shell
    • 1 white onion
    • 15 cherry tomatoes
    • 2 cloves of garlic
    • 2 ribs of celery
    • 2 carrots
    • 1 bunch fresh parsley
    • 2 bay leaves
    • 3 tbsp extra virgin olive oil
    • 2 tbsp lemon juice
    • 13 cups (3 liters) water
    • 1 tsp whole mixed pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      Rinse shrimp shell and vegetable. Peel and crush garlic, chop coarsely celery, onion and carrots. Pour all the ingredients in a pot except salt and lemon juice. Stir-fry a few minutes over medium heat, then pour the water as cold as possible and lemon juice.
    2. SHRIMP STOCK RECIPE
      Set the heat in order to bring the shrimp stock to simmer very slowly (at least 1 hour). Let the stock simmering very gently 40 mins more, then sift with a sieve lined with few layers of cheesecloth. Salt as needed. Conserve the shrimp stock into the fridge no more than 1 night or freeze. A suggestion, pour the stock into an ice cubes tray to have a great flavor enhancer ready-to-use!
    3. Shrimp stock recipe Italian way
    3.5.3208

     

    « VEGETARIAN CARBONARA with zucchini
    SHRIMP RICE SALAD with lime and cumin dressing »

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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