Shrimp Stock
- Yield:3 quarts stock
- Time:2 hrs, 15 mins show details
Ingredients
- 1 poundshrimp shells and heads
- 1 cupyellow onions, coarsely chopped
- ½ cupcelery, coarsely chopped
- ½ cupcarrots, coarsely chopped
- 3garlic cloves, smashed
- 3bay leaves
- 1 teaspoonblack peppercorns
- 1 teaspoondried thyme
- 2 teaspoonssalt
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Preparation
- 5 mins
Place the shrimp shells and heads in a large colander and rinse under cold running water.
- 15 mins
Place all the ingredients in a heavy stockpot, add 4 quarts water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface.
- 45 mins
Reduce the heat to medium-low and simmer, uncovered, skimming occasionally.
- 10 mins
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container.
- 1 hr
optional
Use or allow to cool.
Notes
Good in the refrigerator for up to 3 days or in the freezer (in airtight containers) for up to 2 months.
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