Shrimp Stock Recipe
From Chef Emily Hahn SHRIMP STOCK RECIPE: yields one gallon. Two pounds shrimp heads, rinsed. Two large white onions Five stalks celery One head fennel Six cloves garlic Ten sprigs fresh thyme One bunch parsley Three bay leaves One Tablespoon black pepper corns Two teaspoon smoked paprika Peels of one lemon Four quarts water One small can tomato paste Sweat your vegetables, garlic, and shrimp heads in pot until slightly golden in color. Add tomato paste and continue to cook