Shrimp Stock

By á-48379

Ingredients

• White mirepoix:
• 4 About 4 quarts shrimp shells (shells from about 2 pounds shrimp)
• 8 quarts cold water
• 2 tbsp. Oil
• 4 oz. onions, diced
• 4 oz. leeks, white portion only, washed and trimmed
• 4 oz. celery, diced
• 4 oz. parsnips, chopped
• 2 lemons, halved
• 1 c. parsley, coarsely chopped
• Sachet d'epices:
• 8 bay leaves
• 1/2 tsp. Each dried basil, dried oregano, dried tarragon, dried thyme, cracked black peppercorns.
• Place the above into a 4" square of cheesecloth and tied into a sack.

Preparation

Step 1

Rinse shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix and sweat for 2-3 minutes. Add the cold water, parsley and sachet. Bring to full rolling boil. Reduce heat and simmer for 40 minutes. Strain the stock. Cool completely. Refrigerate or freeze immediately.