Food Network: Shrimp Stock

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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
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.