Directions
- 1Heat 2 tablespoons of oil in a pan over medium-low heat.
- 2Add 1 quart container of leftover shrimp heads and shells to the pan and saute until the oil and shells are a bright orange color.
- 3Add 1/4 cup of rice wine.
- 4Add 5 cups of water.
- 5Add 1.5 teaspoons of salt (adjust to taste).
- 6Add 1/4 cup of milk (optional).
- 7Simmer on low for 10 minutes.
- 8Strain the broth.
Ingredients
- 2 tablespoons oil
- 1 quart container leftover shrimp heads and shells
- 0.25 cup rice wine
- 5 cups water
- 1.5 teaspoon salt
- 0.25 cup milk
Equipment
panspoonmeasuring cup
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