Shrimp Stock (2 Methods)

Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 3 quarts

Ingredients

• 8  cups  uncooked shrimp, heads and shells (from about 1 pound large shrimp)
• 2  onions, peeled, halved and sliced
• 1  leek, sliced and rinsed well
• 2  stalks celery, chopped
• 1  carrot, chopped
• 2  lemons, halved
• 4  bay leaves
• 1⁄2 cup  chopped fresh parsley
• 1  teaspoon dried leaf basil
• 1  teaspoon dried leaf thyme
• 1  teaspoon dried tarragon leaves
• 1  teaspoon dried oregano leaves
• 3⁄4 teaspoon whole black peppercorn
• 2  teaspoons coarse salt
• 4  quarts water

Directions

1. Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
2. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
4. Alternative method:
5. Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
6. Bring to a boil reduce heat to low.
7. Simmer for 45-60 minutes.