Saturday, January 9, 2010

Shrimp stock
Save peelings and shells from fresh shrimp. Saute' in olive oil, add chopped onion and garlic, salt and pepper, dash of Worcestershire, deglaze with water (approx 1 cup), simmer, reduce, strain. Use it to deglaze pan after cooking shrimp for a delicious sauce.

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. ~John Barrymore

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