Saturday, August 14, 2021

Shrimp Stock

Shrimp Stock:
Shells from 2 lbs. of shrimp, rinsed
2 small carrots, diced
1 stalk celery, diced
1/4 onion, diced
1 tsp. dried thyme
2 bay leaves
2 tsp. sea salt or kosher salt
1 tsp. black peppercorns
1 gallon (16 cups) water

1. Combine all ingredients in a medium stock pot; bring to a boil. Reduce heat to medium low and simmer, uncovered for 1 hour, skimming surface occasionally of any foam that may rise to the top. 

2. Reduce stock down to about 10 cups. Let stock cool, remove bay leaves, then cover & let mixture steep for at least 3-4 hours, or preferably overnight in the frig. 

3. Strain the stock through a strainer and set aside.

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