Herbal Shrimp Broth
|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|
Peel the shrimp.
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.