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  • Chef Emily Hahn

From Chef Emily Hahn



SHRIMP STOCK RECIPE: yields one gallon.


Two pounds shrimp heads, rinsed.

Two large white onions

Five stalks celery

One head fennel

Six cloves garlic

Ten sprigs fresh thyme

One bunch parsley

Three bay leaves

One Tablespoon black pepper corns

Two teaspoon smoked paprika

Peels of one lemon

Four quarts water

One small can tomato paste


Sweat your vegetables, garlic, and shrimp heads in pot until slightly golden in color. Add tomato paste and continue to cook for about five minutes. Pour in water and simmer for one hour. Turn of heat and drop in herbs, pepper corns, bay leaf, smoked paprika, and lemon peels. Let stand for 30 min. Cool down in ice bath. Refrigerate for up to five days.

 

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