Shrimp Stock

• Step 1. Add the oil, shrimp shells and vegetables to a pot. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes.
• Step 2. Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
• Step 3. Strain through a mesh strainer in to a large bowl or measuring bowl. U can remove vegetables with a ladle first if it makes it easier.
• Step 4. Cool the broth off before storing in in portioned containers. This can be kept in the fridge for a few weeks or frozen up to 3 months.