Recipe courtesy of Emeril Lagasse
Episode: Seafood Delight
Print
Total:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min
Yield:
2 quarts
Level:
Easy

Ingredients

  • 1 1/2 pounds shrimp shells
  • 1 cup coarsely chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon coarsely chopped garlic
  • 1 bay leaf
  • 1/4 teaspoon crushed black peppercorns
  • 1 teaspoon salt
  • 2 1/2 quarts, plus 1 cup cold water

Directions

Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. 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 strained stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate and/or freeze the remainder.

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