Ingredients
1lbshrimp shells
1lbshrimp heads
4scallions
cuprice wine,or dry sherry
1fresh gingerroot,peeled
2garlic clove
8cupscold water,(2 quarts)
Preparation
Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat.
Reduce the heat to low and gently boil, partially covered, for 1 hour.
Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices.
Use stock immediately or cool quickly in an ice bath. Enjoy!
