Instructions: Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes.

Pour mixture through a wire-mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.

This recipe yields 2 quarts.

Yield: 2 quarts

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