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Basic Shrimp Stock

1 md Onion, peeled & quartered
1 lg Clove garlic, peeled and quartered
1 Rib celery
2 lb Rinsed shrimp detritus (heads, shells, etc)


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.


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