Recipe for Shrimp Stock

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Yield:

Ingredients:

Amount	Ingredient
8 cup	Uncooked shrimp heads and shells
	(from about 1 pound large shrimp)
2 x	Onions peeled, halved,
	and sliced
2 x	Celery stalks chopped
2 x	Lemons halved
8 x	Bay leaves
1/2 cup	Chopped fresh parsley
1 tsp	Dried leaf basil
1 tsp	Dried leaf thyme
1 tsp	Dried leaf tarragon
1 tsp	Dried leaf oregano
3/4 tsp	Whole black peppercorns
2 tsp	Salt
4 qt	Water cold, or at

Instructions:

Instructions: Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

This recipe yields about 3 quarts of stock.

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