Shrimp Stock Recipe

Combine the shells and heads, onion, carrot, bouquet garni, and water in a 4-quart saucepan and slowly bring to a boil over medium heat.

Reduce the heat to low and gently boil, partially covered, for 1 hour.

Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices.

Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.