SHRIMP STOCK / SEAFOOD STOCK

How to make a great stock using shrimp heads and shells for your seafood recipes. I typically use shrimp heads and shells for this. INGREDIENTS Shrimp heads and shells from 3 pounds of shrimp 2 Tsp. Zatarain's concentrated Shrimp and Crab Boil 2 Quarts water Put about 2 quarts of water in a stock pot, along with the heads and shells from 3 pounds of shrimp. Add 2 teaspoons of Zatarain's concentrated Shrimp and Crab Boil. Bring to a boil, cover and simmer for 1 hour or longer if you have time. Strain out the stock and reserve the stock. Discard shrimp parts. Chef's Notes: Using more shrimp heads? Use more water and a bit more shrimp and crab boil. Boil longer if you have time to reduce the stock and get a more intense flavor. If you have a small amount of shells, boil them in less water but use an immersion blender to grind everything up into tiny bits. Strain well before using. Use this stock for many recipes such as Crawfish Étouffée', Shrimp Creole, Seafood Gumbo and much more.