Shrimp Shell Stock

1. 1

   Put the shells in a medium saucepan and add about 1 quart water or enough to cover.

2. 2

   Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools.

3. 3

   (Or, if youre in a hurry, use it right away.)

4. 4

   Strain the stock, discard the shells, and add salt and pepper.

5. 5

   Use immediately, refrigerate for up to 2 days, or freeze for up to a month.

No additional tips available.