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Shrimp Shell Stock

Shells from 2 pounds shrimp
Salt and black pepper to taste


Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if youre in a hurry, use it right away.) Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.

Source: www.epicurious.com