Shrimp Stock
 
Makes about 3 quarts
Ingredients
  • 2 tablespoons grapeseed oil
  • Shrimp heads and shells from the 2 pounds of shrimp
  • 1 sweet onion, roughly chopped
  • 2 ribs celery, roughly chopped, and leaves
  • 2 to 4 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 4 quarts cold water
Instructions
  1. In a large stockpot, heat oil on medium-high heat. Add shrimp heads and shells, and cook, stirring frequently, until they turn an orange color, about 5 minutes. Add onion, celery, bay leaves, and peppercorns. Add 4 quarts cold water. Simmer gently on medium heat for at least 1 hour. Strain and reserve. Refrigerate for up to 5 days, or freeze for up to 3 months.
Recipe by Louisiana Cookin' at https://louisianacookin.com/david-guass-shrimp-grits/