Shrimp stock from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (page 84) by Emeril Lagasse

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Notes about this recipe

  • lorloff on January 01, 2026

    I quadrupled this and found the proportions worked perfectly. I had some court boullion that I had poached salmon in and used that instead of some of the water. Makes freezing all the shrimp shells worth it. Added white wine as per Ina Garten Barefoot Contessa at home p 55 and Fish without a doubt p. 323.

  • Rinshin on September 27, 2018

    Excellent stock which can be used in western as well as Asian recipes. Cooking the shells in oil initially increases the shrimp flavor immensely.

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