It’s always nice to have some sort of seafood stock in the freezer… I love to make Cioppino, Clam Chowder, or even a tasty Seafood Stew. I cooked some shrimp for my delicious ceviche recipe and saved the juice from cooking the shrimp and made this wonderful rich stock.
2 pounds shrimp, save the shells
12 cups water
2 tablespoons sea salt
1 celery stalk
1 red onion
2 garlic cloves
Fennel fronds (optional)
– Bring the 12 cups of water to a rolling boil. Add the sea salt and shrimp. Cook shrimp for 2 minutes. Remove shrimp and use in whatever recipe you are using.
– Bring the shrimp liquid back to a boil and add the shells, vegetables and peppercorns.
– Simmer for 2 hours or until stock has reduced 1/4 of the way.
– Freeze up to 6 months.