Shrimp stock

Saute the shells in a large pot with a little oil to wake up their flavour and build fond; after two to three minutes they turn pink.

Add the peppercorns and toast them.

Deglaze with the water, scraping up the fond.

Add the white wine, carrots, celery, head of garlic and onion, then more water to cover everything.

Add the juice and carcass of the lemon, the bay leaves and the tarragon.

Cover, bring to a rolling simmer, then lower to a bare simmer with just a few bubbles breaking the surface, partially cover and cook 20 minutes to one hour.

Cool and refrigerate or freeze, or cook shrimp directly in it.