Shellfish Stock

Shrimp shells, lobster tails, and crab shells are packed with delicious, briny flavor. Don't toss them. Instead use them to make a quick stock to use in seafood sauces, soups, and stews. Homemade seafood stock is far superior than any store bought variety and you can make it just using your leftover seafood shells and few aromatics that you probably already

have at home.

Shellfish Stock makes about 2 quarts

5 cups shells (from about 1 1/2 pounds whole shrimp) crab or lobster 1 onion quartered 3 celery stalks roughly chopped 2 carrots cup roughly chopped 3 garlic cloves, peeled and crushed 2 bay leaves

fresh thyme and parsley (optional)

a 1/2 an inch of ginger root 1 tablespoon whole black peppercorns 2 quarts water Salt

Directions:

Rinse the shrimp heads and shells in cold water and drain. Then place them in a stock pot with enough cold water to just cover the shells. Add all the aromatics.

Simmer the whole thing uncovered until the water takes on a light orange-y stock color, about 45 minutes, then strain all the shells out. Use the stock in place of water, clam juice, or other kinds of stock for your recipes. Homemade seafood stock is far superior than any store bought variety and you can make it just using your leftover seafood shells.