Add the oil, shrimp shells, onion, carrots, celery and garlic to a heavy bottom pot that has a tight fitted lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes.

Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot, leaving the lid askew and bring to a boil. Reduce heat and simmer for 15 minutes.

Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells to the strainer before carefully pouring the remaining stock through. Discard shrimp shells and vegetables.

Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen up to 3 months.

Simply Scratch Tip: To freeze, pre-measure the stock into freezer-safe containers or ice cube trays for easy portioning later on when cooking. 2 cup measures are great for soups and risotto, while the ice cube trays are best for sauces.