Shrimp Stock

Recipe Ingredients

8 cups	1896ml	Uncooked shrimp heads and shells
		(from about 1 pound large shrimp)
2		Onions - peeled, halved,
		And sliced
2		Celery stalks - chopped
2		Lemons - halved
8		Bay leaves
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 teaspoon	5ml	Dried leaf basil
1 teaspoon	5ml	Dried leaf thyme
1 teaspoon	5ml	Dried leaf tarragon
1 teaspoon	5ml	Dried leaf oregano
3/4 teaspoon	3.8ml	Whole black peppercorns
2 teaspoons	10ml	Salt
4		Water - cold, or at
		Room temperature

Recipe Instructions

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

This recipe yields about 3 quarts of stock.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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