Shrimp Stock

zazios-scampi Yields: 1 gallon

Ingredients:

1 gallon Water

20 Shrimp Shells

½ Yellow Onion

¼ Fennel Bulb

1 Celery Rib

Salt

Pepper

Procedure:

Small chop the vegetables and place them into a large stock pot.
Add in the shrimp peelings.
Add a large pinch of kosher salt and a dozen peppercorns
Pour the water over the ingredients to mix and allow to simmer for 45 minutes to 1 hour.
Strain the stock with a fine mesh sieve and store in the fridge or freeze in freezer bags.