Shrimp Stock

Ingredients

• 10 cups water
• Shells from 5 pounds peeled shrimp
• ¾ cup chopped yellow onion
• ⅓ cup chopped celery
• ⅓ cup chopped green bell pepper
• ⅓ cup dry white wine (optional)
• ¼ cup roughly chopped parsley leaves and stems
• 2 teaspoons whole black peppercorns
• 1 teaspoon Old Bay seasoning

Directions

1. In a stockpot, combine 10 cups water, shells, onion, celery, bell pepper, wine, parsley, peppercorns, and Old Bay.
2. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 1 hour.
3. Strain through a fine wire-mesh strainer, discarding solids.
4. Refrigerate up to 3 days or freeze for 3 months.

Tip

Freeze shrimp shells until you have enough for stock.
Can be used to make Shrimp Bisque.