House-Made Shrimp Stock

I usually make my own stocks, weather it be duck, chicken, beef or shrimp. This is by far one of my favorites. I use it for my gumbo and shrimp creole and believe me, it makes a huge difference in the flavor.

2 gallons of water
1 large lemon sliced
1 large yellow onion, sliced
4 garlic cloves, crushed
4 c shrimp shells and heads
4 bay leaves
1 tbs black pepper corns
⅔ tbs thyme
2 celery rib, chopped

Transfer everything to a large stock pot and bring to boil over high heat. Reduce heat to a low boil, stirring periodically. Boil for 1½ hours. Remove from heat and allow to cool. Once cooled, strain with a fine mesh strainer and transfer to freezer bags.

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