Shrimp Stock

1. 1

   Place all ingredients into a enameled dutch oven, cover with water- simmer approx 45 minutes, strain. The above process can be repeated using fresh ingredients and the strained stock rather than water for a more intense flavor. At this point you can use as is for soup or reduce strained stock to a third and freeze in ice cube trays. Use the cubes in sauces and sautees. If you want your stock salted add a Knorr seafood or fish boullion. Be careful if you intend to reduce.

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