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Shrimp Stock

Shrimp Stock

Ingredients

  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 8 bay leaves
  • 1 cup parsley coarsely chopped, stems and all
  • 2 lemons halved
  • 4 ounces parsnips chopped
  • 4 ounces celery diced
  • 4 ounces leeks white portion only, washed

Instructions

  • Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix (onions, leeks celery, parsnips) and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet (all the herbs placed into a 4" square of cheesecloth and tied into a sack) and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.