I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I ha… | By Hannah on July 24, 2024 | I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well. Ingredients - 6 Cups Cold Water
- 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
- 1 Yellow Onion, quartered
- 2 TSP Salt
- Black Pepper
- 1/3 Cup Marsala Wine
- 1 TBSP Dill
- 1 Bundle of Parsley
- 1 Stick of Butter
- 5 Stalks Celery, sliced
- 1 Clove of Garlic, top removed
- 2 Carrots, Sliced
- 2 Cups Crab Legs, or Shrimp Shells, Lobster tails
Let's Get Cooking Preheat your oven to 400F Place your shells onto a baking sheet and roast for 10 minutes. Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot. Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells. Place your stock into jars & freeze for up to sick months, or use immediately! Made with Love, Hannah | | | | You can also reply to this email to leave a comment. | | | | |
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