I was telling my friend how to make my Crabby Mac & Cheese and when I got to the part of adding shrimp stock, she said what??? She had never heard of it, nor had she seen it in the stores. Now, I really don’t know if they sell it anywhere, but it’s so easy to make why buy it! Anytime you are making something with shrimp…SAVE THE SHELLS!
If you don’t have time to make the shrimp stock (it only takes about 15 minutes) right then and there, put those raw shells in a ziplock freezer bag and pop them into the freezer until you are ready for them, they will last a few months in the freezer.
Now, I’m from Maryland, so I certainly don’t make shrimp stock without Old Bay!
What you’ll need for homemade Shrimp Stock:
raw shrimp shells
Old Bay (if you don’t have Old Bay on hand, you can use 1/2 tbsp of season salt and 1/2 tbsp of pepper)
- 1 lb Raw shrimp shells
- 2 cups of water
- 1 tablespoon Old Bay
- 1/2 yellow or vidalia onion sliced
- Add water, shrimp shells, onion and old bay to a sauce pan and heat on medium until the water begins to boil. Reduce heat to maintain a simmer for about 60 minutes or until stock develops the flavor you like. Remove from heat and strain. Use the stock right away or put into zip lock freezer bags for future use. Stock will keep in freezer several months.