These delicious hot snacks in the shape of mushroom cups are unique and entertaining for many occasions. Toast cups can be prepared in advance and frozen to make party day simpler.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 cups |
Ingredients
- 4 cups shrimp shells from 2 pounds of shrimp
- 10 baby carrots
- 1 medium onion, halved and root end removed
- 1 stalk celery, cut into thirds
- 2 cloves garlic, halved
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 cups water
Instructions
- Combine shrimp shells, carrots, onion, celery, garlic, vinegar, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour in water, then close and lock the lid. Select Manual according to manufacturer’s instructions; set the timer for 60 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Pour liquid through a strainer and discard all solids.
Reviews
I triple the recipe, 2nd time I’ve made it (cant put all the liquid in at once, so it comes out concentrated. I add more liquid after the process is done). Changes : substitute chicken and or beef bone broth in place of all but 3 cups of water, I prefer leeks in place of onions, and I always always add powdered gelatin (unflavored) as a thickener ( gelatin is the cooked form of collagen) for thicker stock. I also use potassium salt (I have high blood pressure) also known as salt substitute. The broth freezes for almost ever, I use it as liquid for dry beans, rice, and ramen soup bricks w/ added wild caught gulf shrimp, and veggies (usa wild caught shrimp that I peel & devein. Yum!