Shrimp Stock

Ingredients

1 pound (about 8 cups) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Instructions

Place the shrimp shells and heads in a large colander and rinse under cold running water.

Place all the ingredients in a heavy 6-quart stockpot, add 4 quarts 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 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

Makes 3 quarts