• Source: Sizzling Skillets and Other One-Pot Wonders
• Dish Type: Misc

Rich Shrimp Stock

This stock is so easy to make, yet so flavorful.

Ingredients

• 1 to 1 1/2 pounds shrimp shells and heads
• 1 tablespoon vegetable or olive oil
• 14 cups water
• 1 large onion, unpeeled, roughly chopped (the onion peel
• deepens the color of the stock) 1⁄2 cup roughly chopped celery
• 2 small carrots, roughly chopped
• 2 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 teaspoon salt
• 2 teaspoons black peppercorns 3 sprigs fresh thyme
• 2 large sprigs fresh parsley

Instructions

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heat-proof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

Yield: about 12 cups