Sponsored By

Shrimp Stock

1 Min Read
FoodService Director logo in a gray background | FoodService Director

FM Staff

Yield: 5 gallons

1 lb. celery, diced
1 lb. carrots, scraped and diced
2 lbs. onion, diced
3 ea. bay leaves
lemon grass trimmings as available
1 lb. shrimp base
2 ozs. garlic, minced
4 ozs. tomato paste
2 ozs. sesame oil
5 gals. water, cold

  1. In large soup kettle, sautè the first three ingredients in the oil until tender, about 10 min.

  2. Stir in remaining ingredients thoroughly. Bring to a boil, reduce heat and simmer for one hour. Strain through a chinois lined with a double thickness of well-rinsed cheesecloth.

Recipe from Greg Brandes, hot food production supervisor, MedCentral Food and Nutrition Dept.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

Follow Food Management on social media at

https://twitter.com/foodmanagement

https://www.facebook.com/FoodManagement/

https://www.youtube.com/user/FoodManagementT

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like