As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Czech to English:
“Two pounds of shrimp shells give this cattle the taste you need when making our shrimp and crab gumbo. Source: Martha Stewart Living, May 1996. Makes about 6 cups. Yield. Ingredients: 1 tablespoon vegetable shortening, 1 medium onion, peeled, cut into eighths, 1 carrot, peeled, cut into 1/2-inch pieces, 1 celery stalk, cut into 1/2-inch pieces, 2 bay leaves, two 1/4-inch-thick lemon slices, 1 jalapeno pepper, halved lengthwise, 6 sprigs flat-leaf parsley, 2 sprigs fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, shells from 2 pounds of shrimp. Instructions: 1. Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, for 10 minutes. Add 3 quarts water and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, for 1 hour. Strain; discard solids. Stock can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.”
27.04.2023 @ 10:04
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Czech to English:
“Two pounds of shrimp shells give this cattle the taste you need when making our shrimp and crab gumbo. Source: Martha Stewart Living, May 1996. Makes about 6 cups. Yield. Ingredients: 1 tablespoon vegetable shortening, 1 medium onion, peeled, cut into eighths, 1 carrot, peeled, cut into 1/2-inch pieces, 1 celery stalk, cut into 1/2-inch pieces, 2 bay leaves, two 1/4-inch-thick lemon slices, 1 jalapeno pepper, halved lengthwise, 6 sprigs flat-leaf parsley, 2 sprigs fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, shells from 2 pounds of shrimp. Instructions: 1. Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, for 10 minutes. Add 3 quarts water and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, for 1 hour. Strain; discard solids. Stock can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.”