Shrimp Stock
 
Makes about 12 cups
Ingredients
  • 3 pounds fresh jumbo shrimp (heads and shells on)
  • 6 onions, cut into eighths
  • 1 bunch celery, roughly chopped
  • 3 carrots, roughly chopped
  • 4 heads garlic, halved
  • 2 lemons, halved
  • 2 cups white wine
  • 4 tablespoons tomato paste
  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seed
  • ½ tablespoon fennel seed
  • 1 bunch fresh thyme, tied with butcher twine
Instructions
  1. Remove shrimp heads, and peel shrimp, reserving heads and peels. Reserve meat for another use.
  2. In a large stockpot, combine shrimp shells and heads along with all remaining ingredients. Add water just until all contents are covered. Bring to a simmer over high heat. Turn heat to low, and simmer for 2 to 3 hours.
  3. Strain liquid into a clean pot with a colander or China cap. Let stand until cool, and save liquid for immediate use or freeze up to 3 months.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-stock/