Main Dish – Creole
Shrimp Broth
Ingredients
- shells from 2 pounds of raw shrimp
- 6 cup water
- 6 peppercorns
- ½ cup coarsely chopped onion
- 1 rib celery, coarsely chopped
- 1 bay leaf
- salt to taste if desired
Method
- Put all the ingredients into a saucepan and bring to a boil.
- Let simmer about 20 minutes.
- Strain, discarding the solids.
Notes
One of three related recipes on a single newspaper clipping (with Shrimp Jambalaya and Riz Creole, now separate cards). Yield: about 6 cups.
Original card
The recipe above was transcribed from this scan of Vera’s original card.