How Do You Make Emeril Lagasse Shrimp Stock?
To make Emeril Lagasse’s shrimp stock, begin by sauteing onion, celery, and garlic in butter. Add the shrimp shells and cook until pink. Deglaze the pan with white wine and add bay leaves, parsley, and thyme. Add water and simmer for 30 minutes. Strain the stock through a fine mesh strainer and use as desired.