Shrimp Stock


  • Step 1. Add the oil, shrimp shells and vegetables to a pot. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes.
  • Step 2. Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Step 3. Strain through a mesh strainer in to a large bowl or measuring bowl. U can remove vegetables with a ladle first if it makes it easier.
  • Step 4. Cool the broth off before storing in in portioned containers. This can be kept in the fridge for a few weeks or frozen up to 3 months.


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It is officially just over 2 weeks until it's winter here in Australia. It gets down to around 6 degrees in Sydney, so what better way to warm up than with a mouth watering 'Keto Moroccan Beef Stew'. Our version of the soul warmer, is based upon fresh Vegetables such as Zucchini, Onion & Celery, our stew is dripping in Garlic, Moroccan Spice Mix, Smoked and Hot Paprika, Cumin, Coriander, Garlic Salt and Onion Salt. This is perfect for leftovers, especially if you are serving with Cauli-Mash or Cauli-Rice, which you could easily then be able to double the overall yield, and pop in the freezer for later.


Check out this delicious recipe!

See the full directions on my site
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