Creole Shrimp Stock

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 quarts shrimp shells
• 8 quarts cold water
• 2 tablespoons oil
• 4 ounces onions, diced
• 4 ounces leeks, only, chopped
• 4 ounces celery, diced
• 4 ounces parsnips, chopped
• 2 lemons, halved
• 1 cup parsley, coarsely chopped, stems and all
• 8 bay leaves
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon tarragon
• 1/2 teaspoon thyme
• 1/2 teaspoon peppercorn, cracked black

Recipe

• 1 rinse shells briefly under cool water.
• 2 drain well.
• 3 heat heavy pot on stove.
• 4 add oil and shells.
• 5 sweat shells briefly until they turn pink.
• 6 add vegetables, sweat for 2-3 minutes.
• 7 add cold water, parsley and herbs, bring to boil.
• 8 reduce heat, simmer for 1 hour.
• 9 strain liquid through fine cotton cloth, without pressing or aqueezing.
• 10 return liquid to a clean pot, add lemons, bring to full boil.
• 11 reduce heat and simmer about 15 minutes until lemon is infused into stock.
• 12 remove lemon.
• 13 cool stock completely, freeze for future use.