I usually make my own stocks, weather it be duck, chicken, beef or shrimp. This is by far one of my favorites. I use it for my gumbo and shrimp creole and believe me, it makes a huge difference in the flavor.
2 gallons of water
1 large lemon sliced
1 large yellow onion, sliced
4 garlic cloves, crushed
4 c shrimp shells and heads
4 bay leaves
1 tbs black pepper corns
⅔ tbs thyme
2 celery rib, chopped
Transfer everything to a large stock pot and bring to boil over high heat. Reduce heat to a low boil, stirring periodically. Boil for 1½ hours. Remove from heat and allow to cool. Once cooled, strain with a fine mesh strainer and transfer to freezer bags.
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girlcheftastes
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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