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Seafood Stock is relatively easy to make and a great use for any Shrimp, Crab, or Lobster Shells you have on hand. Please refresh and try again!
Strain stock through a fine mesh strainer, taste stock and add additional salt to taste as needed. Serving Size: Facebook Pinterest Instagram.
There was an error processing your submission. One of my favorite tricks for saving money on food is making my own homemade stock. You may notice in the photos that I have two pans full of shells. The first is roasting. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
After I roasted the shrimp shells, I simmered it in my crockpot all day. Eating Richly.
Bring to a simmer, cover, and cook for 1 hour. Per Serving: Used it as base stock for Shrimp and Okra Gumbo. Close Attach Photo Would you like to attach a photo to your submission? Well, of course I have one to share with you soon a tasty seafood risotto , but in the meantime, there are lots of bloggers out there with recipes to try. Cook for about 2 minutes until reduced by almost half.
Heat on high until small bubbles rise to the surface. Place shells in a baking pan and roast for 5-8 minutes, until they begin to turn golden.
I made it! Bring slowly to a boil. I made this stock a few years ago to use as a base for gumbo for my Mardi Gras party.