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An easy-to-make stock – an essential
ingredient of a great gumbo.


Shrimp Stock

1½       pounds shrimp (about 33 large shrimp) [reduce to 1 pound, about 25 medium shrimp, if using the MSC-400]

1          teaspoon olive oil

2          medium onions (reduce to 1 onion if using the MSC-400 model), peeled and roughly chopped

2          medium celery stalks (reduce to 1 stalk if using the MSC-400 model), cut into 1-inch pieces

1          garlic clove, smashed

¼         cup dry white wine

1          bay leaf

12        cups (reduce to 8 cups if using the MSC-400 model) water


1. Peel shrimp. Reserve shells. Wrap shrimp and reserve for a separate use.

2. Set the Multicooker to Brown/Sauté at 400°F and add the oil. Once hot, add the shrimp shells and stir until they turn bright pink, about 2 minutes. Stir in the onion(s), celery and garlic and continue to cook for a few minutes until vegetables are fragrant. Add the white wine and stir until completely reduced to almost dry. Stir in the bay leaf and water and allow water to just come to a boil.

3. Cover and switch to Slow Cook on Low for 4 hours.

4. Once unit switches to Keep Warm, strain stock, discarding the shells and vegetables. Use immediately or cool to place in containers for storage in refrigerator or freezer.*

* Shrimp stock will keep in the refrigerator up to three days, or two months in the freezer.


Servings: Makes about 12 cups (for the MSC-600); Makes about 8 cups (for the MSC-400)

Nutritional information per serving

Nutritional information per serving (½ cup):
Calories 19 (14% from fat) • carb. 3g • pro. 0g
• fat 0g • sat. fat 1g • chol. 0mg • sod. 10mg
• calc. 13mg • fiber 0g


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