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Old Reliable Shrimp Stock

2 lb Unpeeled medium-size fresh shrimp with heads
3 qt Water
1 lg Carrot
2 Celery stalks, quartered
1 md Onion, quartered
1/2 c Fresh thyme sprigs, with stems
1/2 c Fresh parsley sprigs
1/2 c Fresh basil leaves
1/2 c Fresh oregano sprigs with stems
1 tb Dried savory

Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.

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