Title: Basic Shrimp Stock
Categories: Sauce Seafood
Yield: 1 Servings
| 1 | md | Onion, peeled & quartered |
| 1 | lg | Clove garlic, peeled and |
| | | Quartered |
| 1 | | Rib celery |
| 2 | lb | Rinsed shrimp detritus |
| | | (heads, shells, etc) |
| | | (of course, include similar |
| | | "waste parts" from any |
| | | Other seafood, if desired.) |
Cover ingredients with 2 Quarts *cold* water in a large stock pot or
saucepan. Bring to boiling over high heat, then lower heat and *gently*
simmer for 4 - 8 hours, replenishing liquid as required to keep about 1
quart of liquid in the pan. The pot may be left wholly or partially
uncovered. Strain, cool and refrigerate until ready to use.