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Herbal Shrimp Broth

Wylie.Dufresne's picture
  Headless shrimp 1 Pound (About 26 Or 30 In Count)
  Water 1 Gallon
  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
  Cayenne 1⁄8 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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

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 mg386.7%

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

Herbal Shrimp Broth Recipe