Shrimp Stock
This recipe is based on emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that i always have tons of shrimp shells in my freezer.
Steps
Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
Bring to a boil on high heat.
Reduce heat and simmer for 10 minutes.
Raise heat to medium and cook for 1 / 2 hour.
Strain completely.
If not using immediately , cool and refrigerate.
Will keep for 30 days.
Ingredients
shrimp shells, onions, celery, lemons, bay leaves, fresh parsley, dried basil, dried thyme, dried tarragon, dried oregano, black peppercorns, salt, water