#shrimpstock

097:365 ⠀⠀⠀⠀⠀⠀⠀ Madam Gu | Shrimp Stock Wonton Noodles ⠀⠀⠀⠀⠀⠀⠀ I was expecting it to be a shrimp wonton in a shrimp stock but ot turns out it was just noodles made to look like wontons, no filling. But the stock is good. Not too salty. Perfect for a rainy day. But I still want a real wonton soup.🤣 ⠀⠀⠀⠀⠀⠀⠀ #2022Leo365 #MadamGu #ShrimpStockWontonNoodles #Shrimp #ShrimpStock #Wonton #OnlineFinds https://www.instagram.com/p/CcFFCMgvo13/?igshid=NGJjMDIxMWI=

The #shrimpstock I made from the shells of #shrimp sourced from #sunshrimp was amazing! The stock was #golden as if #saffron threads had been added. I used it in a spectacular linguine with clam sauce... // #fresh #sustainable #seafood from #Florida ... . Email me for the #recipe . #fromourtabletoyours #food #foodporn #foodie #foodgasm #cook #cooking #chef #culinary #foodlover #foodstagram #foodstyling #fooddiary #chefstalk #chefsofinstagram (at Between the Tines) https://www.instagram.com/p/CF0e8q1gTyF/?igshid=5my0dewdx1k2

Turn your trash to treasure! . #homemadestock #shrimpstock #kitchentips #cookingclass #cookingtips #aliyahrecipesfoods #aliyahsrecipeskitchen #aliyahrecipesandtips https://www.instagram.com/p/B1F99NAhY6u/?igshid=1j1lzkbnvuodq

This easy homemade shrimp stock is much lower in sodium than regular shrimp stock cubes in supermarkets and it is a great way to use your left over shrimp shells rather than tossing them away. This easy homemade stock recipe is also quite low in calories and made from fresh onion, ginger, and garlic. I used shells from 12 oz of large shrimp to make the 2.5 cups of shrimp stock in this recipe but you can always make a lot more if you have access to a lot of raw shrimp shells. Regular store bought seafood stock contains at least 550 mg of sodium per cup while this recipe provides no more than 230 mg of sodium per cup. In general we want to limit our sodium intake to no more than 2300 mg per day and if you are 50 years or older, have higher risk factors, or have cardiovascular health issues, you will need to limit your intake to no more than 1500 mg per day. I don't have calorie or macro info for this recipe but I suspect it is quite negligible because the solid ingredients are thrown away at the end (similar to tea brewing). Recipe: Ingredients for 2.5 cups of shrimp stock: Shrimp shells from 12 oz raw large shrimps (I bought frozen ones and thawed them in the fridge first) 1/2 of a small onion 1 clove of garlic sliced 2 inch fresh ginger root sliced Freshly ground sea salt (1/4 tsp or less) Freshly ground pepper Dried Italian seasoning Chili powder 2.5 cup filtered water Instruction: 1. Put the shrimp shells, onion, garlic, ginger, sea salt, pepper, Italian seasoning, and chili powder into a pot. 2. Pour filtered water into the pot, cover, and bring to a boil. Simmer at low heat for 60 min or longer. 3. Uncover the pot and let it cool before filtering. 4. Use a colander and a large bowl to collect the stock. You can also use a fine mesh to further filter out the shrimp stock. Store the stock in the fridge for up to a week or store in the freezer if longer time is needed. I use shrimp stock to make stir fries, stews, steamed vegetables, and pasta meals. Hopefully you find it helpful. For more quick and easy sauce or canning recipes below: https://www.youtube.com/playlist?list=PL5eJCT09znHxCFzjAgGPXADrmiGoKxDhy Check out my other health/fitness/recipe videos here: https://www.youtube.com/c/getfitwithmindynow

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