Ingredients
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8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
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2 stalks celery, chopped
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4 bay leaves
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1/2 cup chopped fresh parsley
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1 teaspoon dried leaf basil
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1 teaspoon dried leaf thyme
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1 teaspoon dried oregano leaves
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3/4 teaspoon whole black peppercorn
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2 teaspoons coarse salt
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4 quarts water
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2 onions, peeled, halved and sliced
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1 carrot, chopped
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2 lemons, halved
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1 leek, sliced and rinsed well
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1 teaspoon dried tarragon leaves
Instructions
- Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
- Alternative method:
- Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
- Bring to a boil reduce heat to low.
- Simmer for 45-60 minutes.