Seafood Stock

 

Over time I have come to realize the importance of using stock, as opposed to using water when making meals. When you use stock it gives the meal so much more flavor and sometimes texture. Sea food stock is actually very simple. Once you peel fresh shrimp, remove the shells and place them in a pot of boiling water for about an hour. DO NOT AGITATE the stock. When you are ready to use it separate the stock from the shell by using a strainer. You can freeze the shells so you can reuse them for future stock or just throw them away and make a fresh batch every time. You can use seafood stock for jambalaya, etoufee and gumbo.

 

This is what fresh seafood stock looks like, one it is separated from the shells. It will have a very "fishy" smell to it. But it is worth the temporary funk feast.