Homemade Shrimp Stock
The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns
1. Add all ingredients to a dutch oven or a moderate sized stock pot.
2. Cover this with 6-8 Cups cold water.
3. Bring almost to a boil, reduce the heat to a low simmer. Skim off
any scum that rises to the surface. Simmer for about 45 minutes to an
hour. Strain through a fine mesh strainer.
Refrigerate for up to 3 days or freeze for up to 1 month.