Ingredients
1lbshrimp shells
20cupswater
4carrots,sliced
4onions,quartered
½bunchcelery,sliced
2bay leaves
3garlic cloves,sliced
2fresh parsley sprigs
5whole cloves
1tspground black pepper
1tbspdried basil
2tspdried thyme
Preparation
Bake the shrimp shells at 375 degrees F until dried and starting to brown on the edges.
In an 8-quart pot, combine the water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and shrimp shells.
Bring slowly to a boil. Reduce the heat, and cook for 5 to 7 hours. Replace the water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
Remove the stock from the heat, and strain. Press all the liquid from the shells and vegetables, then discard them.
Return the liquid to the heat, and reduce to 2 to 3 quarts, or to taste.
Use in gumbo recipes, and enjoy!
