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Ingredients
  • 1 teaspoon extra light olive oil
  • shells from 2 pounds of shrimp, rinsed
  • 1 medium yellow onion, peel left on and quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 cloves fresh garlic, smashed and peeled
  • 6 sprigs fresh parsley
  • 2 bay leaves
  • ½ teaspoon whole dried coriander seeds
  • ¼ teaspoon black peppercorns
  • 6 cups cold water
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