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Shrimp Stock

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This recipe for stock, from Emeril Lagasse's "Emeril's Potluck," is used to make Crawfish Etouffee.

Ingredients

Makes 3 quarts

  • 1 pound (about 8 cups) shrimp shells and heads
  • 1 cup coarsely chopped onions
  • 1/2 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrots
  • 3 cloves garlic, smashed
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
  • 2 teaspoons salt

Directions

  1. Place shrimp shells and heads in a large colander and rinse under cold running water.
  2. Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
  3. Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.
From The Martha Stewart Show, March 2009

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