Seafood stock

Yield: 1 Servings

Ingredients:

3 lb Rinsed shrimp heads & shells
4 qt Water

Instructions:

You may also use crawfish heads and/or shells or rinsed fish carcasses (heads and gills removed) or some combination. In a large stockpot combine the watere and the seafood. Bring to a boil. Reduce the heat cover and simmer 3 to 4 hours or until the liquid is reduced by half. Remove from the heat and strain through a sieve. Allow it to cool slightly then refrigerate or freeze in batches until needed. note: I generally throw in some coarsely chopped onion bell pepper and celery to add some additional flavor. But if you just want the seafood taste which is needed for some of the delicate sauces just use this basic recipe.