Every time I cook with raw shrimp, I always save the skins, tails and legs. I freeze them in freezer bags for this stock.

Shells from 2+ lbs shrimp
1 onion, chopped
3 garlic cloves
1 lemon, sliced
4 bay leaves
5 sprigs fresh thyme
1 Tb black peppercorns

Add all ingredients into a large stockpot. Fill 3/4 with water. Bring to almost a boil. Reduce heat and simmer an hour. Drain through a colander lined with cheesecloth into another large pot.

Freeze in 1 cup or 2 cup portions. Save for later use.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet