Creole Shrimp Stock

A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.

• Ready In: 1 hr 40 mins
• Yields: 6 quarts

Ingredients

• 4  quarts  shrimp shells
• 8  quarts cold water
• 2  tablespoons  oil
• 4  ounces onions, diced
• 4  ounces leeks, white only, 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 basil
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon tarragon
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon peppercorn, cracked black

Directions

1. Rinse shells briefly under cool water.
2. Drain well.
3. Heat heavy pot on stove.
4. Add oil and shells.
5. Sweat shells briefly until they turn pink.
6. Add vegetables, sweat for 2-3 minutes.
7. Add cold water, parsley and herbs, bring to boil.
8. Reduce heat, simmer for 1 hour.
9. Strain liquid through fine cotton cloth, without pressing or aqueezing.
10. Return liquid to a clean pot, add lemons, bring to full boil.
11. Reduce heat and simmer about 15 minutes until lemon is infused into stock.
12. Remove lemon.
13. Cool stock completely, freeze for future use.