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Soups and Stews | |
| Shells from 2 cups of medium shrimp cleaned in cold water 1 cup large-chopped carrot 1 cup large-chopped celery 1 cup large-chopped onion 1 tablespoon unsalted butter 1 1/2 teaspoons kosher salt 1 bay leaf | |
| For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use. | |
Unrated | |
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