Shrimp Stock
Recipe courtesy Emeril Lagasse. Cool quickly in an ice bath; refrigerate or freeze what you don't need.
Ingredients
- 2 1/2 lb Shrimp, shells
- 11 cup Water, cold, 2 1/2 quarts plus 1 cup
- 1 cup Onion, coarsely chopped
- 1/2 cup Carrot, chopped
- 1/2 cup Celery, chopped
- 1 tbsp Garlic, roughly chopped
- 1/2 cup Mushroom, trimmings
- 1 Bay leaf, for the sachet
- 1/4 tsp Dried thyme, for the sachet
- 1/4 tsp Black peppercorns, crushed, for the sachet
- 4 Parsley, stems, for the sachet
Directions
- Rinse the shells under cold water and put them in a 1-gallon stockpot with everything else, the bay leaf, thyme, peppercorns and parsley stems tied in a sachet.
- Bring to a boil, then simmer 45 minutes to 1 hour, skimming the impurities.
- Strain and cool immediately in an ice bath.