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Shrimp Stock

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    Source: www.foodnetwork.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)

    2. 2 onions, peeled, halved and sliced

    3. 2 stalks celery , chopped

    4. 2 lemons, halved

    5. 8 bay leaves

    6. 1/2 cup chopped fresh parsley

    7. 1 teaspoon dried leaf basil

    8. 1 teaspoon dried leaf thyme

    9. 1 teaspoon dried leaf tarragon

    10. 1 teaspoon dried leaf oregano

    11. 3/4 teaspoon whole black peppercorns

    12. 2 teaspoons salt

    13. 4 quarts water, cold or at room temperature

    Instructions Jump to Ingredients ↑

    1. Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

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