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Herbal Shrimp Broth Recipe
|Headless shrimp||1 Pound (About 26 Or 30 In Count)|
|Whole onion||1⁄2 Small, unpeeled, quartered|
|Chopped carrots||1 Cup (16 tbs)|
|Unpeeled garlic||6 Clove (30 gm), cut in half|
|Chopped potatoes||1 Cup (16 tbs)|
|Minced fresh oregano||2 Tablespoon (Use Fresh Oregano Leaves)|
|Salt||1 1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried sweet basil||3⁄4 Teaspoon (Use Dried Sweet Basil Leaves)|
|Garlic powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 673 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 1160 mg
Sodium 6227.2 mg259.5%
Total Carbohydrates 70 g23.5%
Dietary Fiber 13.5 g54%
Sugars 20.7 g
Protein 89 g177.9%
Vitamin A 455% Vitamin C 85.4%
Calcium 66% Iron 66.4%
*Based on a 2000 Calorie diet
Cover and refrigerate the peeled shrimp until time to serve.
Place the shrimp shells in a large pot and add all of the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the shells and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.