Yields: 1 gallon
1 gallon Water
20 Shrimp Shells
½ Yellow Onion
¼ Fennel Bulb
1 Celery Rib
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.