seafood stock
DO IN ADVANCE: BUT WORTH IT: MAKE STOCK (or buy it)
Shell and devein shrimp
Heat shells over medium high heat until pink 5 minutes or so
Soften in oil 1 chopped are onion, 3 cloves smashed garlic, 3 stalks sliced celery, 2 large carrots sliced, 2 bay leaves, salt and pepper, parsley and thyme
Add 3.5 quarts water
Bring to a boil and then let simmer for an hour
Strain out solids and you’ll end up with about 12 cups of stock. You need 4 for this recipe you can freeze the other 8 cups and use it to make this again or…