Shrimp Stock (2 Methods)

Ingredients

• 8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
• 2 onions, peeled, halved and sliced
• 1 leek, sliced and rinsed well
• 2 stalks celery, chopped
• 1 carrot, chopped
• 2 lemons, halved
• 4 bay leaves
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried leaf basil
• 1 teaspoon dried leaf thyme
• 1 teaspoon dried tarragon leaves
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon whole black peppercorn
• 2 teaspoons coarse salt
• 4 quarts water

Directions

1. 1

   Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.

2. 2

   Bring to a boil over high heat.

3. 3

   Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.

4. 4

   Alternative method:

5. 5

   Heat 1 tablespoon olive oil on stock pot. Add vegies and shells and carmelize about 5 minutes add remaining ingredients.

6. 6

   Bring to a boil reduce heat to low.

7. 7

   Simmer for 45-60 minutes.