Shrimp Stock

6 Servings | 5-minute Prep Time | 45-minute Cook Time

3-inch piece of Kombu Seaweed

3 qts. Cold Filtered Water

Shrimp Trimmings (tails, shells, heads, etc.) from 1-2 lbs. of Peeled Shrimp

½ Yellow Onion, cut into thirds

2 Large Carrots, peeled and cut in half

2 Celery Ribs, cut in half

3 Fresh Garlic Cloves, peeled and smashed

Salt

Pepper

In medium-sized pot, let the Kombu soak in the cold water for 30 minutes prior to starting the stock, to allow for rehydration.

Add shrimp trimmings, yellow onion, carrots, celery, garlic, salt and pepper to pot.

Bring all to a boil, then cover and reduce heat to allow to simmer for 30-45 minutes.

Remove from heat and use immediately or store in the refrigerator.

Fleur & Venture