Since we had boiled shrimp yesterday, I figured I’d save the heads and make some homemade shrimp stock. Once it was done I put 2 cup portions into ziploc bags and put into the freezer. This will be perfect next time I make a seafood gumbo! I’ll simply substitute it instead of the chicken broth! I imagine it would be equally delightful in a shrimp stew or something like that.
Shrimp heads (I used heads from 3 lbs. of shrimp)
Put shrimp heads, carrots and celery into a large pot. Fill with water till just covered. Heat to boiling and cover, allow to slow boil for about 40 – 60 minutes. Cool for a little while, then strain into bowls. Discard the heads, carrots and celery. Put liquid into ziploc bags and freeze.
Note: These shrimp were already cooked in cajun seasoning, so I didn’t add any herbs or anything to it. Otherwise, you’d want to season it up!