Shrimp Stock

The beginning step of any delicious seafood gumbo is the stock.  Yes, you can buy packaged shrimp or seafood stock.  But if you have time, it's really an enjoyable process.  The next time you buy shell on shrimp, save the shells after peeling and put them in a freezer bag and stash them in the freezer.  When you have 6 - 8 cups of shells, you have the perfect base to begin your stock.

4 - 6 cup shrimp or crab shells

1 large yellow onion, quartered

3 ribs celery, chopped in half 

2 carrots, chopped into thirds

1 t. black pepper corns

1 t. salt

3 bay leaves

1/4 cup parsley 

1/2 t. dried thyme

water to cover

In a large Dutch oven or stock pot, place all ingredients.

Bring the water to a boil.  Then reduce the heat to a bare simmer.  DO NOT STIR. Stirring the mixture will make the liquid cloudy.  Very carefully skim off any scum that comes to the surface of the liquid.

Let the stock-to-be simmer for at least an hour or so.  See the onion slice at the bottom right.? See how clear the liquid is?  That's the way you want your stock to look.  DON'T STIR!    Thank you.

Now very carefully strain the liquid into another deep pot.  If stock can look gorgeous, I dare say, this is gorgeous.

You are now ready to make some seafood (shrimp, crab, oyster) gumbo!