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Shrimp Stock
Food Management Staff
April 1, 2004
1 Min Read
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
In large soup kettle, sautè the first three ingredients in the oil until tender, about 10 min.
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.
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