Shrimp Stock (2 Methods) - cooking recipe

Ingredients

8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
1 leek, sliced and rinsed well
2 stalks celery, chopped
1 carrot, chopped
2 lemons, halved
4 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried tarragon leaves
1 teaspoon dried oregano leaves
3/4 teaspoon whole black peppercorn
2 teaspoons coarse salt
4 quarts water

Preparation

Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
Bring to a boil over high heat.
Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
Alternative method:
Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
Bring to a boil reduce heat to low.
Simmer for 45-60 minutes.