Shrimp Stock
Shells from 1 pound of shrimp
1 carrot
1 stalk celery
1 onion
Bay leaf, parsley stems, black peppercorns
Wash the shrimp shells and place in a 2-quart pot. Add the remaining ingredients and cover with water. Bring to a boil, then reduce the heat so the stock is at a slow simmer. Cook for one to two hours. Strain into a clean pot and bring to a boil. Reduce until the liquid is almost gone and the stock is brown and syrupy. Be careful not to scorch it. Stir in a pat of softened butter and some fresh thyme or chopped parsley and serve over grilled or broiled shrimp or fish.
Makes enough for 4 servings.