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Servings
Makes about 1 quart
Ingredients
10 to 12 cups Shrimp, crawfish or crab shells (or 1½ to 2 pounds fish carcasses with heads and gills removed)
2 quarts cold water (or enough to cover ingredients)
2 quarts cold water (or enough to cover ingredients)
How To Prepare
Place shells in stockpot or heavy saucepan and cover with cold water. Bring water to a boil over high heat. Reduce heat to low and simmer about 30 minutes.
Strain, cool and refrigerate until ready to use. Freeze for longer storage.
Copyright © 2011 by Paul Prudhomme
Strain, cool and refrigerate until ready to use. Freeze for longer storage.
Copyright © 2011 by Paul Prudhomme
