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.

Yields1 Serving

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

The Sachet d'epices ingredients are placed into a 4" square of cheesecloth and tied into a sack.

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