Shrimp Stock

[pixelchef]

Shrimp Stock

• 4 qt of shrimp shells (about the remains of two lbs. of shrimp)
  
• 8 qt cold water
  
• 2 T oil
  
• 4 oz onions, diced
  
• 4 oz leeks, white portion only, washed well, trimmed and chopped
  
• 4 oz celery, diced
  
• 4 oz parsnips, chopped
  
• 2 lemons, halved
  
• 1 c parsley, coarsely chopped, stems and all
  
• 8 bay leaves
  
• 1/2 tsp dried basil leaves
  
• 1/2 tsp dried oregano leaves
  
• 1/2 tsp dried tarragon leaves
  
• 1/2 tsp dried thyme leaves
  
• 1/2 tsp cracked black peppercorns
  

Rinse the shells briefly under cold water and drain well. 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. 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.

Keywords: Easy, Soup, Seafood, Shrimp

( RG397 )