Shrimp Stock

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

• Ready In: 50 mins
• Yields: 3 1/2 quarts

Ingredients

•  shrimp shells, from about 2 pounds of large shrimp
• 2  onions, halved
• 2  stalks celery, chopped
• 2  lemons, halved
• 8  bay leaves
• 1⁄2 cup  chopped fresh parsley
• 1  teaspoon dried basil
• 1  teaspoon dried thyme
• 1  teaspoon dried tarragon
• 1  teaspoon dried oregano
• 3⁄4 teaspoon black peppercorns
• 2  teaspoons salt
• 4  quarts  cold water

Directions

1. Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
2. Bring to a boil on high heat.
3. Reduce heat and simmer for 10 minutes.
4. Raise heat to medium and cook for 1/2 hour.
5. Strain completely.
6. If not using immediately, cool and refrigerate.
7. Will keep for 30 days.