Things You'll Need:
- Stock pot
- Strainer
- Storage containers
- 1 pound shrimp (about 8 cups)
- 1 tbsp. olive oil
- 2 onions
- 2 stalks celery
- 1 carrot
- 2 lemons
- 4 bay leaves
- 1/2 cup chopped fresh parsley
- 1 tsp. dried leaf basil
- 1 tsp. dried leaf thyme
- 1 tsp. dried tarragon leaves
- 1 tsp. dried oregano leaves
- 3/4 tsp. whole black peppercorns
- 2 tsp. coarse salt
- 4 qts. water
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Step 1
Gather or purchase the heads and shells of 1 lb. of large shrimp. This material adds flavoring and helps to create the stock's thick, gel-like consistency. The shrimp meat can be used for other dishes.
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Step 2
Peel, halve and slice 2 medium-sized onions and 2 lemons. Don't worry about the seeds since the stock will be strained when it is finished.
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Step 3
Chop 1 carrot and 2 stalks of celery into fine pieces.
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Step 4
Chop, also, 1/2 cup of fresh parsley.
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Step 5
Use cold water to rinse the shrimp heads and shells.
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Step 1
Place 1 tbsp. of olive in a large stock pot and heat it.
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Step 2
Put the shrimp shells and vegetables in the stock pot. caramelize, or cook until the vegetables are soft and brown, for about 5 minutes.
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Step 3
Add 1 tsp. dried basil, 1 tsp. dried tarragon, 1 tsp. dried oregano, 2 tsp. salt and 3/4 tsp. peppercorns to the mixture for a pleasantly seasoned stock.
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Step 4
Stir in 4 qts. of water and bring to a slow boil over high heat.
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Step 5
Reduce the heat to low once the mixture boils and let it simmer for 45 minutes to 1 hour.
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Step 6
Skim and discard any foam that rises to the top of the liquid.
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Step 7
Remove the stock pot from the heat when foam stops rising to the top.
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Step 8
Place the strainer over the storage container and pour the stock through it, making sure to press firmly on the solid material. This will ensure that your shrimp stock is flavorful and thick.
