Making Seafood stock

Making seafood stock is done like any other stock, by boiling the bones & trimmings/giblets from the protein/meats being used.  In this case, we have the shrimp shells ( & heads if available? ) & the juice from any canned meat if being used (which should be set aside & used as part of the required amount of stock to be used.)

Using a large pot, add at least a cup or 2 more water than is required for stock amount needed.  Add the shells/? heads & boil for about 45 min.s, strain & set aside the required amount for use.  that's it!! 

good luck & enjoy!

Todd