Shrimp Stock

Quick Shrimp Stock:

Rinse the shrimp shells under cold running water and place them in a stockpot with any of the following: onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Strain before using.

Sometimes Brian and I just simmer the shells in water and use that. Quick and easy and good flavor for making a shrimp-based pasta or other similar dish.

Another recipe:

About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
8 quarts cold water
2 tablespoons oil
4 ounces onions, diced
4 ounces leeks, white portion only, washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
Sachet d'epices: 8 bay leaves, 1/2 teaspoon dried basil leaves, 1/2 teaspoon dried oregano leaves, 1/2 teaspoon dried tarragon leaves, 1/2 teaspoon dried thyme leaves, 1/2 teaspoon cracked black peppercorns

Place Sachet d'epices into a 4" square of cheesecloth and tie into a sack.

Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the vegetables and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.