Shrimp Stock

Step 1

Heat oil over medium heat. Add oil, shells, and garlic. Sauté until the shells turn pink, about 2-3 minutes.

Step 2

Add water, onion, carrot, celery, black peppercorns, thyme, parsley, and bay leaf. Bring water to a simmer. Simmer for 45 minutes to an hour, until liquid has reduced and the broth tastes like shrimp.

Step 3

Strain the liquid through a fine mesh strainer. Season with salt if desired. Cool and use immediately or store for later use.