Shrimp Stock

A fish stock which can be used as a base for a variety of dishes.

1 Tbsp. vegetable shortening
1 medium onion, cut into eighths
1 carrot, cut into ½" pieces
1 rib celery, cut into ½" pieces
2 dried bay leaves
2 slices lemon, ¼" thick
1 jalapeno pepper, cut in half lengthwise
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 tsp. sea salt
1 tsp. black peppercorns
shells from 2 lbs of shrimp

Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat.

Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

Makes 6 cups.