Make Your Own Shrimp Stock

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Shrimp shells from 1 1/2 pounds of shrimp*

6 cups water

Salt

White pepper

1 medium onion, diced

1 cup diced green peppers

1 cup diced celery

1 crushed bay leaf

2 cloves crushed garlic

1/2 teaspoon celery seeds

2 tablespoons Tabasco sauce

Cover shrimp shells with water in a large pot and bring to a boil. You may have to add more water during the cooking time to maintain the same level of water. Season with salt, white pepper, celery seeds, bay leaf, Tabasco sauce and then and add onions, celery, and garlic. After boiling for 30 minutes to 1 hour, strain stock and discard solids.

* If you have another shrimp recipe going for you, this would be the time to make this stock. Remove the meat of the shrimp from the shell to use for your other recipe and set the shells aside in a bowl of salted cold water until you are ready to make the stock. If you do not plan to make the stock the same day, this will keep in the refrigerator for a week.

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