Shrimp Stock
Description
Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables as a base for gumbo, étouffée, or any other seafood dish.
Ingredients
•
shrimp shells from 2 pounds of shrimp, or to taste
•
1/2 cup roughly chopped onion
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1/4 cup roughly chopped celery
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1/4 cup celery leaves, or to taste
•
1 medium lemon, sliced
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2 cloves garlic, crushed
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1 teaspoon whole black peppercorns
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3 sprigs fresh thyme
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2 large bay leaves
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8 cups cold water
Directions
1
Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
2
Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.