Shrimp Stock
If you peel shrimp, save shells, tails and legs. Put in a freezer bag and store in freezer. Add to it as needed. Save for shrimp stock and it yields a gallon or two. Store it in 2-4 cup portions in plastic freezer containers and freeze for later use. Keeps for months. Great with gumbo, Ettoufee, or jambalaya.
This shrimp stock can be made and used in many recipes and Creole/Cajun recipes. I always make a huge batch and freeze it in 2-cup portions. When peeling raw shrimp, save all tails, skins, legs, etc. into a zip-lock bag, then store in the freezer. Once there are about 2-3 cups worth, make stock.
Shells, tails and legs from 4-5 lbs shrimp
2 lemons, sliced thin
8 oz onion, chopped
8 oz celery, chopped
5 bay leaves
5 fresh thyme sprigs
1 Tb black peppercorns
4 garlic cloves
Fill a large stockpot with water. Combine all ingredients into pot. Bring to a slight boil. Reduce heat and simmer for 1 hour. Remove from heat and let sit for 20 minutes. Line a colander with cheesecloth and strain into another pot. Divide into 2-3 cup portions and use or freeze.
Y’all Enjoy!
Two Cousins and a Skillet 
1 Comment »