For a simple homemade dessert, this dump cake recipe uses not one, but three store-bought ingredients. All of this is baked in a single 9 by 13-inch pan with canned cinnamon rolls, ready-made cream cheese frosting, and a box of cinnamon swirl coffee cake mix on top. Butter should be spread evenly over the cake mix to give it the moisture it needs to cook correctly.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 1 quart |
Ingredients
- shrimp shells from 2 pounds of shrimp, or to taste
- ½ cup roughly chopped onion
- ¼ cup roughly chopped celery
- ¼ cup celery leaves, or to taste
- 1 medium lemon, sliced
- 2 cloves garlic, crushed
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 2 large bay leaves
- 8 cups cold water
Instructions
- Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
- Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.
Reviews
I’m so glad that I read the comments and removed the lemon (which I did have concerns about). The resulting broth is very good (I, too, added salt at the end. I’ll definitely do this again.
this turned out like hot lemon broth (and I followed the recipe to the letter). I’m currently making a new batch with some changes: no lemon. adding carrot. I diced the celery, onion, carrot and garlic. quickly sauteed them first in a little olive oil and sea salt and pepper. added shrimp shells and the rest of the ingredients… topped it off with cold water and following the recipe for the rest.
The resulting broth that I made was really bitter. I made half recipe with 1/2 lemon sliced thin. Flavor of the broth took on the bitter lemon rind flavour. I will try again without the lemon, add juice to taste. All other ingredients should make a great stock.
This was great! I did a half batch, and I sautéed the solids first in a bit of oil for a few minutes before deglazing the pan with a bit of dry sherry. Everything else I did as the recipe suggested. I think next time I will use less lemon; maybe half.
I highly recommended this recipe . I used it to make Shrimp Étouffée ,and Conch Chowder . It was the first cold day in November here in the sunshine state . Nothing says fall in Florida like Sunday football and Conch Chowder . Well maybe a little Sailor Jerry’s Rum helps too .
Made it to the recipe other than no celery and it was great.
I used this recipe for my first time ever making shrimp stock for my first time ever making etouffee. The stock smelled delicious while simmering and made for a very tasty etouffee. I did add some salt at the end, about 1-2 teaspoons I think. Highly recommend! Thank you so much.