A basic, quick stock that can be made with the shells of shrimp, crabs or crawfish.

This recipe doesn’t have any amounts, just some methods.

Shellfish stock is highly useful stuff, easy to make and adds a lot of beautiful flavor to many dishes. I generally make it with crab and crawfish shells leftover from steaming or boiling, and also raw shrimp shells. Both methods are presented here.

Use shellfish stock in risotto, as a reduced sauce or in soups and gumbos.

Crab or Crawfish Stock

Leftover crab or crawfish shells

Onion

Garlic

Celery 

Bay leaves

Pack the shells into a pot along with scant amounts of the other ingredients. Cover with cold water and bring to a gentle simmer. Cook for 45 minutes.

If possible, use a powerful handheld immersion blender to crush and blend as much of the shells as you can. Otherwise, use a heavy wooden spoon or paddle to crush them. 

Strain the stock through the finest mesh sieve or strainer that you have, or through cheesecloth or a clean towel. Allow to cool to room temperature, then refrigerate or freeze.

Shrimp Stock

Raw shrimp shells

Onion

Celery

Bay leaves

Place the shells only in a pot, then put the pot over medium-high heat. Cook the shells, stirring often, until pinkish red, dry and fragrant. Add any aromatics like onion, celery and bay, then cover with cold water. Bring to a bare simmer and cook for 45 minutes. Strain through the finest strainer possible and refrigerate or freeze.