THE CHEF FROM HELL

Here's a recipe for shrimp stock that tastes delicious and is quite easy to prepare:

Ingredients:

• 4 quarts cold Water
• 1 medium sized Spanish Onion, quartered
• 3 stalks Celery, chopped coarse
• 2 large Carrots, quartered
• 2 lb fresh Shrimp shells & tails

Cooking Procedure:

• Put all of the ingredients in a large pot
• Over high heat, bring this to a rolling boil
• Reduce heat to low & simmer for 4 hours
• Skim any white foam off of the top of the stock & discard it
• When the stock is finished,  strain it through a fine mesh colander into a container
• Tightly cover the container & place in the fridge
• The stock is best when used within 2 days of preparation
• You can also freeze the stock for future use
• This will yield 1 1/2 to 2 quarts of stock