| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
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 |
ts |
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>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”