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Shrimp Stock
8
2
2
2
8
1
1
1
1
1
3
2
4
Cup Uncooked shrimp heads and shells (from about 1 pound large shrimp)
Onions; peeled, halved, and sliced
Celery stalks; chopped
Lemons; halved
Bay leaves
/2 Cup Chopped fresh parsley
Teaspoon Dried leaf basil
Teaspoon Dried leaf thyme
Teaspoon Dried leaf tarragon
Teaspoon Dried leaf oregano
/4 Teaspoon Whole black peppercorns
Teaspoon Salt
Quart Water; cold, or at room temperature
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. This recipe yields about 3 quarts of stock.
Shrimp Stock
558
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