Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon butter (or neutral oil)
  • Uncooked Shells and Tails (if you have them from 5 to 6 pounds of Shrimp)
  • 14 cups filtered water
  • 1 medium yellow onion (left whole and peeled)
  • 2 Tablespoons kosher salt
  • 1/4 teaspoon whole black peppercorns (approximately 10 to 12)
  • 1 bay leaf

Instruction

  • Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.
  • Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.
  • Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
  • Set up a mesh strainer over another soup pot (or very large container or glass measuring cups) and strain stock from shells. Allow to cool, refrigerate or freeze and Enjoy!