Name: Shrimp Stock
Ingredients: Shells from 1-2 pounds of shrimp; 8-10 whole peppercorns; 1-2 large bay leaves; Medium yellow onion with skin on and quartered; quarter slices halved (skin adds color); 2 celery stalks with leaves rough chopped1 carrot rough chopped; 2-3 sprigs of fresh thyme; kosher salt to taste; 2 tablespoons of whole or ground dried shrimp (optional); 6 cups of water

Ingredients

Scale

Shells from 1–2 pounds of shrimp
8–10 whole peppercorns
1–2 large bay leaves
Medium yellow onion with skin on and quartered; quarter slices halved (skin adds color)
2 celery stalks with leaves rough chopped1 carrot rough chopped
2–3 sprigs of fresh thyme
kosher salt to taste
2 tablespoons of whole or ground dried shrimp (optional)
6 cups of water

Instructions

If shrimp shells and heads are fresh place in a large colander and rinse under cold running water. If shells are frozen and you rinsed before you froze, you can skip this step.
Place all the ingredients in a heavy-bottomed large stockpot, add water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30-45 minutes. Skim occasionally if needed.
Remove the stock from the heat and strain through a fine-mesh strainer or sieve into a clean container. Let the stock cool completely. Refrigerate the stock for up to 3-4 days or freeze in airtight containers for up to 6 months.