Shrimp Stock

Recipe Ingredients

4		Shrimp shells - (the remains of
		Abt 2 lbs of shrimp)
8		Cold water
2 tablespoons	30ml	Oil
4 oz	113g	Onions - diced
4 oz	113g	Leeks, white portion only - washed well,
		Trimmed, and chopped
4 oz	113g	Celery - diced
4 oz	113g	Parsnips - chopped
2		Lemons - halved
1 cup	146g / 5.1oz	Coarsely-chopped parsley - stems and all
8		Bay leaves
1/2 teaspoon	2.5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Dried tarragon leaves
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Cracked black peppercorns

Recipe Instructions

Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix (onions, leeks celery, parsnips) and sweat for 2 to 3 minutes. Add to cold water. Add the parsley and sachet (all the herbs placed into a 4" square of cheesecloth and tied into a sack) and bring to a boil. Reduce heat and simmer for 40 minutes.

Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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