Seafood Stock

1. 1

   Remove shrimp heads and shells, reserving both. Set peeled shrimp aside in refrigerator for use in another recipe. Hold 1 steamed crab with both hands, and insert a thumb under the shell by the apron hinge; remove top shell, and set aside. Repeat procedure with remaining crabs. Set aside crabmeat in refrigerator for use in another recipe.

2. 2

   Combine shrimp heads and shells, crab top shells, water, carrot, onion, celery, and salt in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 2 hours. Remove from heat, and cool slightly. Strain stock through several layers of damp cheesecloth, discarding solids. Use Seafood Stock as a foundation for gumbos and stews.

* Per serving · 4 servings · Values may vary.

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