Shrimp Stock

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Ingredients

• 1 pound (about 8 cups) shrimp shells and heads
• 1 cup coarsely chopped yellow onions
• 1/2 cup coarsely chopped celery
• 1/2 cup coarsely chopped carrots
• 3 smashed garlic cloves
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 2 teaspoons salt

Directions

• Place the shrimp shells and heads in a large colander and rinse under cold running water.

• Place all the ingredients in a heavy 6 to 8 quart stockpot, add 4 quarts water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

• Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

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Recipe Details

• Source: potluck
• Dish Type: Misc
• Cooking Method: Simmering
• Effort Level: Simple

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