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
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.
I always get a number of comments/emails whenever I call for a seafood stock and since I was making one today, I thought I’d take a minute and write up what I did. Some times I vary the flavors a bit (depending on if I know what dish it is going to go into etc) but this is what I do most often. Shrimp stock adds better flavor to a seafood dish than water or chicken stock. It is a little time consuming but it is hands-off time and you are rewarded with a golden stock that smells richly of shrimp.