Shrimp Stock?
I just finished peeling a lot of uncooked shrimp. Can I make stock from the peels, and how do you do it? I'm making a recipe (shrimp and grits) that calls for 1 1/2 C stock.
Recommended by Food52
I just finished peeling a lot of uncooked shrimp. Can I make stock from the peels, and how do you do it? I'm making a recipe (shrimp and grits) that calls for 1 1/2 C stock.
7 Comments
Thanks, everybody!
And do use those heads! Shellfish stocks cook up more quickly than meat stocks. Just don't let it come to a full boil. Simmer.