Shrimp Stock - cooking recipe

Ingredients

shrimp shells, from about 2 pounds of large shrimp
2 onions, halved
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried oregano
3/4 teaspoon black peppercorns
2 teaspoons salt
4 quarts cold water

Preparation

Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
Bring to a boil on high heat.
Reduce heat and simmer for 10 minutes.
Raise heat to medium and cook for 1/2 hour.
Strain completely.
If not using immediately, cool and refrigerate.
Will keep for 30 days.