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How to Make a Quick Shrimp Stock - CHOW Tip

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Published on Oct 7, 2009

Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that shrimp stock adds extra flavor to shrimp etouffee or gumbo without adding any cost or time. Here's how you make it!

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TRANSCRIPT
When you're cooking the food of Southern Louisiana, to get that real Creole, Cajun flavor into your gumbo or your etouffee, you need a shrimp stock. A shrimp stock adds no cost and takes no time. It's nothing more than all your pairings from getting ready. Your shrimp shells, your onion peels, your root end, and tops of your celery. Everything but the bell pepper goes into the stock pot. Cover in with water in excess of a couple of inches, bring it to a full rolling boil, cook it for ten minutes and you've got the secret essence of the sea. No fishy flavor, just sweet beautiful shrimp stock.

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