Shrimp Stock (2 Methods)

• 8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
• 2 onions, peeled, halved and sliced
• 1 leek, sliced and rinsed well
• 2 stalks celery, chopped
• 1 carrot, chopped
• 2 lemons, halved
• 4 bay leaves
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried leaf basil
• 1 teaspoon dried leaf thyme
• 1 teaspoon dried tarragon leaves
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon whole black peppercorn
• 2 teaspoons coarse salt
• 4 quarts water

1. Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
2. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
4. Alternative method:
5. Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
6. Bring to a boil reduce heat to low.
7. Simmer for 45-60 minutes.

shrimp, onions, well, stalks celery, carrot, lemons, bay leaves, parsley, dried leaf basil, dried leaf thyme, tarragon, oregano, whole black peppercorn, coarse salt, water

Taken from www.food.com/recipe/shrimp-stock-2-methods-147961 (may not work)