| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauces, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, peeled & quartered |
| 1 |
lg |
Clove garlic, peeled and |
|
|
Quartered |
| 1 |
|
Rib celery |
| 2 |
lb |
Rinsed shrimp detritus |
|
|
(heads, shells, etc) |
|
|
(of course, include similar |
|
|
"waste parts" from any |
|
|
Other seafood, if desired.) |
INSTRUCTIONS
Cover ingredients with 2 Quarts *cold* water in a large stock pot or
saucepan. Bring to boiling over high heat, then lower heat and *gently*
simmer for 4 - 8 hours, replenishing liquid as required to keep about 1
quart of liquid in the pan. The pot may be left wholly or partially
uncovered. Strain, cool and refrigerate until ready to use.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”