Basic seafood stock from Chef Paul Prudhomme's Louisiana Kitchen (page 32) by Paul Prudhomme

  • shrimp shells
  • shrimp heads
  • vegetable trimmings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Stock simmers for 4 hours. Can substitute onions, garlic, and celery for vegetable trimmings; and crawfish heads and shells, crab shells, or fish carcasses for shrimp heads and shells.

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