Shrimp Consommé

This clear, spicy soup is a touch of the Orient in the lowcountry. Here, we keep shrimp stock on hand in the freezer. If you don’t live where you can get freshly caught, heads-on shrimp, make the stock with shrimp shells, adding some crab, crawfish, or lobster shells to make up for the missing heads. Whenever you cook crustaceans, place the shells in a plastic bag in the freezer, then when you have enough you can make a stock.