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Shrimp Stock

Martha Stewart Living, May 1996
  • Yield Makes about 6 cups
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Ingredients

  • 1 tablespoon vegetable shortening
  • 1 medium onion, cut into eighths
  • 1 carrot, cut into 1/2-inch pieces
  • 1 celery stalk, cut into 1/2-inch pieces
  • 2 dried bay leaves
  • Two 1/4-inch-thick slices lemon
  • 1 jalapeno pepper, cut in half lengthwise
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • Shells from 2 pounds of shrimp

Directions

  1. Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

Cook's Note

The stock may be kept in the refrigerator for up to 2 days.

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