Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp
shells, onion, carrots, celery, garlic, bay leaf
, 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
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.