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Shrimp Shell Stock
Preparation info
- Makes about
1 quart
- Difficulty
Easy
- Ready in
30 min
Appears in
By Mark Bittman
Published 2005
The easiest and most economical stock there is. And not only can it substitute for fish stock, but it’s useful in its own right. You can add vegetables, as you do for Fish Stock, but it isn’t essential.
Ingredients
- Shells from
2 pounds - Salt and black pepper to taste
Method
- Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you’re in a hurry, use it right away.)
- Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a m