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1/1 Photo of Shrimp Stock (2 Methods)
Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.
Units: US | Metric
Serving Size: 1 (188 g)
Servings Per Recipe: 24
The following items or measurements are not included: