If you don’t live in a place where fresh shrimp can be had, by all means use the shrimp shells, but add some crab and/or lobster shells to the stock to make up for the missing shrimp heads.
Remove the heads and shells from the shrimp, dropping the heads and shells into an enameled or stainless-steel stockpot. Cover the shrimp bodies with plastic wrap and store in the refrigerator to use later.
Add the rest of the ingredients and cook the stock, uncovered, at a low boil until the onions are transparent, the carrots are soft, and the stock is pleasantly infused with the shrimp flavor—about 45 minutes. The liquid will be reduced to 2 quarts. Strain out the solids. Cool, then freeze what you don’t plan to use immediately.
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