Shrimp Stock

Condiments and Sauces

Recipe courtesy of

Serves many

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
1/2 cup diced tomatoes

Sachet consisting of the following:

1 bay leaf
2 fresh thyme sprigs
1/4 teaspoon crushed black peppercorns
4 parsley stems

Caption

Video of Cooking Demonstration Available

Method:

Rinse the shrimp shells under cold running water and place on sheet tray roast in 350˚ oven for 20 minutes.
Add shells into a 1-gallon stockpot with the remaining ingredients.
Bring the pot to a boil and then lower the temperature to a simmer.
Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.
Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice.
Use the amount of stock you need, and refrigerate or freeze the rest.