Servings: 6 cups

INGREDIENTS

Shells from 2 pounds of shrimp
1 small onion peeled and quartered
1 large carrot cut into fourths
1 celery stalk cut into fourths
3 garlic cloves peeled and left whole
Fresh herbs such as rosemary thyme, or sage, tied together with kitchen twine
2 bay leaves
½ teaspoon whole peppercorns
½ gallon of cold water

STEPS

1) Place first eight ingredients in a large stock pot.

2) Cover with water and bring to a boil.

3) Reduce heat to medium. Cover pot and simmer for 45 minutes to one hour.

4) Strain the stock through a fine mesh colander to remove the solids. Discard solids.

5) Use immediately or it will keep in the refrigerator for 3-4 days.

6) Unused stock can be frozen or canned using the pressure canning method. Follow your manufacturer’s directions.

 

Tags: Sauces & Spices, Seafood