| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 8 |
c |
Uncooked shrimp heads and shells |
|
|
(from about 1 pound large shrimp) |
| 2 |
|
Onions; peeled, halved, |
|
|
And sliced |
| 2 |
|
Celery stalks; chopped |
| 2 |
|
Lemons; halved |
| 8 |
|
Bay leaves |
| 1/2 |
c |
Chopped fresh parsley |
| 1 |
ts |
Dried leaf basil |
| 1 |
ts |
Dried leaf thyme |
| 1 |
ts |
Dried leaf tarragon |
| 1 |
ts |
Dried leaf oregano |
| 3/4 |
ts |
Whole black peppercorns |
| 2 |
ts |
Salt |
| 4 |
qt |
Water; cold, or at |
|
|
Room temperature |
INSTRUCTIONS
Rinse the shrimp heads and shells quickly under cold water, and place them
in a stockpot with the remaining ingredients. Bring to a boil over high
heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to
medium and cook for 30 minutes. Allow to cool thoroughly, strain and
refrigerate. Keeps for 1 month. This recipe yields about 3 quarts of stock.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW
ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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