Shrimp Stock
By
Patrick Johnson
@pwjohnso
1
★★★★★ 1 vote5
Ingredients
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8 cshrimp heads and shells, uncooked, from about 1 pound of large shrimp
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2 largeyellow onions, sliced
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2stalks, celery, chopped
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2lemons, halved
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8bay leaves
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1/2 cfresh parsley, chopped
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1 tspbasil, dried
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1 tspthyme, dried
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1 tsptarragon, dried
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1 tsporegano, dried
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1 Tbspblack peppercorns, whole
How to Make Shrimp Stock
- 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.