Here's a basic shrimp stock, prep time 10 minutes for a delicious addition to many dishes. Don't waste those seafood shells, you'll be glad you made a stock when you need it. #shrimpstock, #seafoodstock, #cajuncooking
I always lightly fry the shells in a frying pan (without any fat) before adding the vegetables and water. This really pulls out more flavor from the shells. Just a suggestion. Give it a try. I use both the heads and tail shells.
Great presentation....No frills and easy to understand and do.. Funny, many others say bring to boil and then simmer, whereas he says simmer on low 4hrs... I personally like his instructions....
We're lucky to have it all around and the shrimp guy delivers it right off the boat so I always have shrimp in the freezer. You know there's another video coming with that shrimp!!! Thanks for watching and have a good weekend. Rob
