3-4cupsshrimp shells(from 1-2 pounds of shrimp rinsed)
1cupyellow onion(peel left on and quartered)
1/2cupcarrots(chopped)
1/2cupcelery(chopped)
2Tablespoonsgarlic(Fresh, Peeled, chopped large)
6cupscold water
1/2teaspooncoriander seeds
2bay leaves
2Tablespoonsparsley(Fresh if available)
1/4teaspoonblack pepperto taste
1/4teaspoonsaltto taste
Instructions
In a large heavy bottom pot on medium heat, add the oil, shrimp shells, onion, carrots, celery and garlic.
Cook and stir the shrimp shells until pink and vegetables start to soften, about 10 to 12 minutes.
Add in the water, coriander seeds, bay leaves, parsley and black pepper and salt to taste. Cover the pot, leaving the lid askew and bring to a boil. Reduce heat and simmer lightly for 20 minutes.
Use a slotted ladle to remove the largest pieces of the vegetables and shells from the broth.
Place a fine mesh strainer over a large bowl or pot and pour the stock through the strainer. Discard shrimp shells and vegetables.
You can also strain this stock through cheesecloth for a cleaner broth.
Let the shrimp stock cool before refrigerating or freezing.
Notes
You can freeze this stock in freezer safe containers for use at a later date. It will stay good in the freezer for up to 6 months.