Appetizers / Soups / Salads

Kitchen Basics: Seafood Stock is for Side Dish.

Kitchen Basics: Seafood Stock takes 10 minutes to prepare.

Kitchen Basics: Seafood Stock takes 25 minutes to cook.

Kitchen Basics: Seafood Stock makes 8 servings.

The ingredients for Kitchen Basics: Seafood Stock are:

3-4 ounces shrimp shells, from about 15-20 shrimp (from 25-30 count shrimp)
1 teaspoon soybean oil
3/4 cup onion, chopped
1 leek, white and pale green part only, thinly sliced
1 stalk celery, chopped
4 mushrooms, chopped
2 parsley stems
6 peppercorns
4 1/2 cups cold water

Here is how you make Kitchen Basics: Seafood Stock:

Heat a stock pot or large saucepan over moderate heat. Add oil to the hot pan, then add the shrimp shells to the hot oil. Saute until the shells become bright pink (almost red). Add the vegetables and stir to combine. Reduce heat to low and sweat the vegetables for 3 minutes. Add the seasonings and water, and turn the heat to high. Bring the stock to a boil, then lower heat and simmer for 20-25 minutes. Cool slightly then strain through a fine-mesh strainer.Makes 8 one-half cup servings.

The nutritional information for Kitchen Basics: Seafood Stock is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 18.7

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 7.2 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.6 g
• Protein: 0.5 g