Rosie Makes Shrimp Stock.

XmasKatie called the other day to let me know she, Katie, and Mr. XmasKatie would be coming to the beach Saturday to bring us Christmas presents. Yippee!! Mr. H. and I started planning lunch for the XmasKatie family, and I decided on a Lobster Bisque and Mr. H. decided on Sushi and spring rolls. In preparation for the Lobster Bisque, I'm making a shrimp stock.

A few months ago when we bought a bunch of heads-on shrimp, I froze the heads for just such an occasion.

Heads went into a large pot of water.

I picked some bay leaf, thyme, and oregano.

I coarse-chopped celery and carrots.

And coarse-chopped onions. Added all to the pot, including the onion peel.

A handful of peppercorns went in.

Bring to a bare simmer.

Gently cook 45 minutes.

I poured the stock through several layers of cheesecloth.

Then refrigerated overnight.

On Saturday, I strained the stock again through layers of cheesecloth.

I ended up with 3 quarts of shrimp stock. 2 I'll freeze for later use. And I'll use for the lobster bisque.