Soups

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zazios-scampiYields: 1 gallon

 

Ingredients:

    1 gallon Water

    20 Shrimp Shells

    ½ Yellow Onion

    ¼ Fennel Bulb

    1 Celery Rib

    Salt

    Pepper

 

Procedure:

 

  • Small chop the vegetables and place them into a large stock pot.

               
  • Add in the shrimp peelings.

               
  • Add a large pinch of kosher salt and a dozen peppercorns

               
  • Pour the water over the ingredients to mix and allow to simmer for 45 minutes to 1 hour.

               
  • Strain the stock with a fine mesh sieve and store in the fridge or freeze in freezer bags.

               

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