Basic Shrimp Stock
Recipe type: Stocks and Foundation Sauces
  • 1 medium onion, peeled and quartered
  • 1 large clove garlic, peeled and quartered
  • 1 rib celery
  • 2 pounds rinsed shrimp detritus (heads, shells, etc) (include similar waste parts from any other seafood, if desired)
  1. Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use.
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