Shellfish-chipotle Stock
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Rich, defatted chicken stock |
| 1/2 | c | Dry white wine |
| 3 | oz | S shrimp shells |
| 1/2 | Teaspoo chopped Chipotle in | |
| Adobo | ||
| Big pinch saffron | ||
| 2 | t | Tomato paste |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Heat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially c overed for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids beh ind. Yield: 2 1/2 cups Recipe By : COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:50 -0500 From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 383mg
Potassium: 205.1mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 2.5g
Protein: <1g