Shrimp in Sherry Butter Sauce

Ingredients

• 2 parsley
• 1 Turkish bay leaf
• 1 carrot
• ½ cup onion
• ½ teaspoon whole black peppercorns
• 3 pounds medium shrimp in shell (31 to 35 per lb), peeled, and shells reserved
• 1 tablespoon vegetable oil
• + 8 more ingredients
• • 4 tablespoons unsalted butter
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • 1 onion
  • 8 cups water
  • 1 fresh thyme
  • 2 teaspoons fresh lemon juice
  • ½ cup medium-dry Sherry

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes. Pour stock through a large sieve lined with a...

View full recipe at Epicurious