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Shrimp Stock
Nb persons: 0
Yield: 3 quarts
Preparation time: 1 hour
Total time: 1 hour
Source: Emeril Lagasse
| 8 cups | uncooked shrimp heads and shells, (from about 1 pound large shrimp) |
| 2 | onions, peeled, halved and sliced |
| 2 stalks | celery, chopped |
| 2 | lemons, halved |
| 8 | bay leaves |
| 1/2 cup | chopped fresh parsley |
| 1 teaspoon | dried leaf basil |
| 1 teaspoon | dried leaf thyme |
| 1 teaspoon | dried leaf tarragon |
| 1 teaspoon | dried leaf oregano |
| 3/4 teaspoon | whole black peppercorns |
| 2 teaspoons | salt |
| 4 quarts | water, cold or at room temperature |
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.
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