Shrimp Stock
Recipe type: Stocks and Foundation Sauces
  • 4 Quarts of shrimp shells (about the remains of 2 pounds of shrimp)
  • 8 Quarts cold water
  • 2 Tablespoons oil
  • 4 ounces onions, diced
  • 4 ounces leeks, white portion only, washed well, trimmed and chopped
  • 4 ounces celery, diced
  • 4 ounces parsnips, chopped
  • 2 lemons, halved
  • 1 Cup parsley, coarsely chopped, stems and all
  • 8 bay leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cracked black peppercorns
  1. Rinse the shells briefly under cold water and drain well.
  2. Sweat the shells briefly in the oil, then add the mirepoix (onions, leeks celery, parsnips) and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet (all the herbs placed into a 4" square of cheesecloth and tied into a sack) and bring to a boil. Reduce heat and simmer for 40 minutes.
  3. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.
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