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Shrimp Stock
Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow

Ingredients
8 cups uncooked shrimp heads and shells (from about 1
pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature

Directions
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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved