Shrimp Stock

from ButterYum

makes 4 quarts

Ingredients

• • 2 pounds shrimp shells

  • 1 large onion, roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 carrots, roughly chopped

  • 3 cloves garlic, crushed

  • 2 bay leaves

  • 2 tablespoons dried parsley

  • 2 teaspoons black peppercorns

  • 1 teaspoon kosher salt

  • 4 quarts water

Directions

• 1. Place everything in an 8-quart or larger stockpot.

  2. Bring to a boil; reduce heat to low and simmer for about 1 hour.

  3. Strain and discard solids.

  4. Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.

recipe inspired by Emeril Lagasse