This stock is definitely a must-have, so tasty and versatile in making soups and sauces. Prepare and make this now then freeze for the next use, easy and very simple so you don’t need to buy broth in can and you’ll have the assurance that this is certainly fresh and clean.
- 2 lb Unpeeled medium-size fresh shrimp with heads
- 1 large Carrot
- 1/2 cup Fresh oregano sprigs with stems
- 1/2 cup Fresh thyme sprigs, with stems
- 1 tablespoon Dried savory
- 2 Celery stalks, quartered
- 1 medium Onion, quartered
- 1/2 cup Fresh parsley sprigs
- 1/2 cup Fresh basil leaves
- 3 qt Water
Cooking Instructions:
Prep time: 10 minutes
Cooking time: 50 minutes
Cooking Steps:
· Remove the heads and peel of the shrimps then place the heads and shells in large Dutch oven.
· Reserve the shrimp for another ruse.
· Add water and the remaining ingredients then bring into a boil.
· Reduce the heat and let it simmer uncovered for about 45 minutes.
· Using a wire mesh strainer strain the mixture into a container and discard the solids.
· Freeze.
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