Shrimp Stock


When we were getting the shrimp ready for our ravioli, I saw a recipe mention that you should use the shells and tails for a stock or broth. I’d never heard of this so I thought it would be easy, since we had a big ole pile of shells and tails.

If you have the shrimp heads, rinse them before using. Then put the shells, tails and heads into a saucepan and cover with cold water. Add some pepper corns, a pinch of salt and a bay leaf then simmer for about 45 minutes.

When it’s done, pour the water through a strainer and then you use the stock right away or freeze it for later use.

I can’t wait to use it then next time we make gumbo.


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