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- the shells and heads from 2 pounds shrimp
- 1 onion (quartered)
- 2 stalks celery
- 2 carrots
- 2 cloves garlic (peeled and smashed)
- 1 handful parsley
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon black pepper corns
- 2 teaspoons salt
- 8 cups water
Directions:View on Closet Cooking
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