Old reliable shrimp stock
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled medium-size fresh shrimp with heads |
| 3 | quarts | Water |
| 1 | large | Carrot |
| 2 | Celery stalks, quartered | |
| 1 | medium | Onion, quartered |
| ½ | cup | Fresh thyme sprigs, with stems |
| ½ | cup | Fresh parsley sprigs |
| ½ | cup | Fresh basil leaves |
| ½ | cup | Fresh oregano sprigs with stems |
| 1 | tablespoon | Dried savory |
Directions
Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.