Shrimp Stock For Gumbo Recipe

Ingredients

1 tablespoon vegetable shortening 

1 medium onion, peeled, cut into eighths 

1 carrot, peeled, cut into 1/2-inch pieces 

1 celery stalk, cut into 1/2-inch pieces 

2 bay leaves 

Two 1/4-inch-thick slices lemon 

1 jalapeno pepper, cut in half lengthwise 

6 sprigs fresh flat-leaf parsley 

2 sprigs fresh thyme 

1 teaspoon salt 

1 teaspoon black peppercorns 

Shells from 2 pounds of shrimp 

Preparation

Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

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