Shrimp Stock

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

Shrimp stock imparts a depth of flavor to soups such as Chef Dave’s Creole Bouillabaisse and other dishes, like Barbecued Shrimp. When you peel shrimp, store the shells in a plastic bag in the freezer until you have enough to make this stock.

Ingredients

• 1 pound (about 8 cups) shrimp shells and heads
• 1 cup coarsely chopped yellow onions
• ½ cup coarsely chopped celery
• ½ cup coarsely chopped carrots
• 3 garlic cloves, peeled and smashed
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 4 quarts water

Directions

1. Place the shrimp shells and heads in a large colander and rinse under cold running water.
2. Place all the ingredients in a heavy 6-quart stockpot and bring to a boil over high heat, skimming to remove any foam that rises to the surface.
3. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
4. Remove the stock from the heat and strain through a fine-mesh strainer into a clean container, and let cool completely.
5. The stock can be stored in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.

YIELD: MAKES 3 QUARTS