20(or more) shrimp shells (leaving the heads on will produce a more pungent broth)
1 1/2 cups (or more) chopped vegetables and herbs (fresh and whole or reserved odds and ends) in any combination: celery, onion, garlic, carrots, mushrooms, parsley, etc.
1/2 teaspoons (or to taste) of each of the following dried spices in any combination: cumin seeds, fennel seeds, peppercorns
2(or more) dried bay leaves
Shrimp Stock Directions
Place everything in a 9- to 10-quart pot. Fill the pot with water—leaving about an inch of space at the top—and bring to a boil. Lower the heat to a gentle simmer and cook for about 1 to 1½ hours. Occasionally check to see if there’s any thick foam on top that might need skimming.
Allow to cool to room temperature.
Strain the stock into glass jars—leaving a little room at the top for expansion—and place in the freezer until needed.