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
Place everything in an 8-quart or larger stockpot.
Bring to a boil; reduce heat to low and simmer for about 1 hour.
Strain and discard solids.
Store strained stock in the refrigerator for up to 3 days or freeze for up to 2 months.
recipe inspired by Emeril Lagasse