shells and heads from 3 lb medium shrimp
4 stalks of celery
2 lemons, cut up
2 bay leaves
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons mustard seed
1 large onion, cut up
1 spring fresh or dry thyme
Directions:
Place all ingredients in a large (8-10 quart) stock pot. Add water until the pot is nearly filled.
After about 3 1/2 hours or until the liquid has reduced about 1/3, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Refrigerate overnight, then skim off any scum that rose to the surface. Package in air tight containers, freezer bags or pressure can to store.
Thanks for this! It seems so easy compared to the fish and seafood stocks in some of my cookbooks. That's what I really love about your recipes -- they are often so very easy.
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