Basic Shrimp Stock



	Basic Shrimp Stock seafood, sauces 1 medium onion, peeled & quartered 1 large clove garlic, peeled and 1 quartered 1 rib celery 2 lb rinsed shrimp detritus 1 (heads, shells, etc) 1 (of course, include similar 1 waste parts from any 1 other seafood, if desired.) Cover ingredients with 2 Quarts cold water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and gently simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use.