Source: http://www.webcom.com/gumbo/food/shrimp-stock.html
Region: Creole
Rating: 6/10
Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish.
4 qts shrimp shells and heads (about what you'd get from shelling 2 pounds of shrimp)
8 qts cold water
2 tbsp oil
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
White Mirepoix:
4 oz onions, diced
4 oz leeks, white portion only, washed well, trimmed and chopped
4 oz celery, diced
4 oz parsnips, chopped
Sachet d'epices:
8 bay leaves
½ tsp dried basil leaves
½ tsp dried oregano leaves
½ tsp dried tarragon leaves
½ tsp dried thyme leaves
½ tsp cracked black peppercorns
1
The Sachet d'epices ingredients are placed into a 4" square of cheesecloth and tied into a sack.
2
Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add to cold water, add the parsley, lemons, and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. 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.
Ingredients
4 qts shrimp shells and heads (about what you'd get from shelling 2 pounds of shrimp)
8 qts cold water
2 tbsp oil
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
White Mirepoix:
4 oz onions, diced
4 oz leeks, white portion only, washed well, trimmed and chopped
4 oz celery, diced
4 oz parsnips, chopped
Sachet d'epices:
8 bay leaves
½ tsp dried basil leaves
½ tsp dried oregano leaves
½ tsp dried tarragon leaves
½ tsp dried thyme leaves
½ tsp cracked black peppercorns