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  • Summary

    This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.

    Ingredients

    • 1/4 cup canola oil
    • 1 pound shrimp shells (from 10 pounds shrimp)
    • 1 onion, coarsely chopped
    • 1 rib celery, coarsely chopped
    • 1 carrot, chopped
    • 1 leek, white part only, chopped
    • 4 cloves garlic, crushed
    • 1 bay leaf
    • 1 sprig fresh thyme

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1015 % Daily Value *
    • Total Fat: 61 g 94.08%
    • Saturated Fat: 5 g 27%
    • Trans Fat: 0 g %
    • Cholesterol: 572 mg 190.51%
    • Sodium: 2840 mg 118.34%
    • Calcium: 372 mg 37.16%
    • Potassium: 1499 mg 42.83%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 16.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 49 g %
    • Dietary Fiber: 6 g 25.72%
    • Sugar: 19 g
    • Protein: 67 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 6 g
    • Omega 6 Fatty Acid: 11 g
    • Vitamin A 921.61%
    • Vitamin C 65.93%
    • Vitamin D 2.27%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables9
    • Exchange - Lean Meat9
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq

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