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Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.

Martha Stewart Living, July 2007


Credit: Victoria Pearson

Recipe Summary test

Makes about 2 1/4 cups


Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.