Shrimp Stock
Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Ingredients
- shrimp shells from 2 pounds of shrimp or to taste
- ½ cup roughly chopped onion
- ¼ cup roughly chopped celery
- ¼ cup celery leaves or to taste
- 1 medium lemon sliced
- 2 cloves garlic crushed
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 2 large bay leaves
- 8 cups cold water
Instructions
- Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
- Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.