10 cups water
Shells from 5 pounds peeled shrimp
3/4 cup chopped yellow onion
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup dry white wine (optional)
1/4 cup roughly chopped parsley leaves and stems
2 teaspoons whole black peppercorns
1 teaspoon Old Bay seasoning
In a stockpot, combine 10 cups water, shells, onion, celery, bell pepper, wine, parsley, peppercorns, and Old Bay. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, 1 hour. Strain through a fine wire-mesh strainer, discarding solids. Refrigerate up to 3 days or freeze for 3 months.
Save shrimp shells in your freezer until you have enough for stock.