Shrimp stock is an often overlooked ingredient that is usually substitued with chicken stock. Try this recipe with your next gumbo or seafood based soup and you are sure to keep some on hand forever more.
Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.