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.