Shrimp Stock

Name: Shrimp Stock
Ingredients: 2 1/2 pounds shrimp shells; 2 1/2 quarts plus 1 cup cold water; 1 cup coarsely chopped onion; 1/2 cup chopped carrots; 1/2 cup chopped celery; 1 tablespoon garlic, roughly chopped; 1/2 cup mushroom trimmings; Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems

8 ingredients

6 steps

Ingredients

2 1/2 pounds shrimp shells
2 1/2 quarts plus 1 cup cold water
1 cup coarsely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems

Directions

1

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients.
2

Bring the pot to a boil and then lower the temperature to a simmer.
3

Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.
4

Simmer the stock for 45 minutes to 1 hour.
5

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice.
6

Use the amount of stock you need, and refrigerate or freeze the rest.