Homemade Wild Caught Shrimp Stock

There are a lot of recipes that call for seasonings in stocks.  I prefer to leave mine without seasonings because they are more versatile when cooking dishes of various types.

Here’s What You’ll Need:

  • 2 1/2 pounds wild caught shrimp shells and heads
  • unchlorinated and unfluoridated water, to cover

Here’s How I do it

  • Rinse the shrimp shells and heads with hot water.
  • Place into a large stock pot.
  • Fill with water 2″ above shrimp pieces, cover.
  • Bring the pot to a boil.
  • Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
  • Strain as many times as necessary to remove the grit from the stock (clarify).
  • Enjoy!

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