Ingredients:
- 3 pounds jumbo fresh shrimp (heads and shells on)
- 6 onions, cut into eighths
- 1 bunch celery, roughly chopped
- 3 carrots, roughly chopped
- 4 heads garlic, halved
- 2 lemons, halved
- 2 cups dry white wine
- ¼ cup tomato paste
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seed
- 1 ½ teaspoons fennel seed
- 1 bunch fresh thyme, tied with butcher’s twine
Instructions:
- Remove shrimp heads, and peel shrimp, reserving heads and peels. Reserve meat for another use.
- In a large stockpot, combine shrimp shells and heads along with all remaining ingredients. Add water just until all contents are covered. Bring to a simmer over high heat. Turn heat to low, and simmer for two to three hours.
- Strain liquid into a clean pot with a colander or Chinois strainer. Let stand until cool, and save liquid for immediate use or freeze for up to three months.
