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Shrimp Stock

"Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use."

Ingredients :

• shrimp shells from 2 pounds of shrimp, or to taste
• 1/2 cup roughly chopped onion
• 1 lemon, sliced
• 1/4 cup roughly chopped celery
• 1/4 cup celery leaves, or to taste
• 2 garlic cloves, crushed
• 1 teaspoon whole black peppercorns
• 3 sprigs fresh thyme
• 2 bay leaves
• 8 cups cold water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Notes :

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