Shrimp Stock II

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Shrimp shells
2 1/2		Cold water - plus
1 cup	237ml	Cold water
1 cup	62g / 2.2oz	Coarsely-chopped onion
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
1 tablespoon	15ml	Roughly-chopped garlic
1/2 cup	118ml	Mushroom trimmings
		SACHET CONSISTING OF THE FOLLOWING:
1		Bay leaf
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Crushed black peppercorns
4		Parsley stems

Recipe Instructions

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

This recipe yields about 2 1/2 quarts.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D21) - from the TV FOOD NETWORK

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