Old-reliable shrimp stock

2 Quarts

Ingredients

Quantity Ingredient
2 pounds Unpeeled medium-size fresh shrimp with heads
3 quarts Water
1 large Carrot
2 Celery stalks, quartered
1 medium Onion, quartered
½ cup Fresh thyme sprigs, with stems
½ cup Fresh parsley sprigs
½ cup Fresh basil leaves
½ cup Fresh oregano sprigs with stems
1 tablespoon Dried savory

Directions

Remove heads and peel shrimp; place heads and shells in a large Dutch oven.

Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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