Shrimp Stock | Louisiana Kitchen & Culture

Ingredients

• 2 1/2 pounds shrimp shells
• 2 1/2 quarts plus 1 cup cold water
• 1 cup coarsely chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon garlic, roughly chopped
• 1/2 cup mushroom trimmings
• 1/2 cup diced tomatoes
• 1 bay leaf
• 2 fresh thyme sprigs
• 1/4 teaspoon crushed black peppercorns
• 4 parsley stems