Ingredients
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shrimp shells, from about 2 pounds of large shrimp
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2 stalks celery, chopped
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8 bay leaves
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1/2 cup chopped fresh parsley
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1 teaspoon dried basil
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1 teaspoon dried thyme
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1 teaspoon dried tarragon
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1 teaspoon dried oregano
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3/4 teaspoon black peppercorns
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2 teaspoons salt
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4 quarts cold water
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2 onions, halved
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2 lemons, halved
Instructions
- Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
- Bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes.
- Raise heat to medium and cook for 1/2 hour.
- Strain completely.
- If not using immediately, cool and refrigerate.
- Will keep for 30 days.