The easiest, most flavorful shrimp stock you will ever make! Every time we eat shrimp, I save the shells and heads (either cooked or uncooked), pack them into freezer-safe bags, squeeze out any exceess air and freeze. I have used them up to a year afterwards, and usually wait until I have 2-3 bags full to make a whole bunch of stock at a time. If you save your chinese soup containers from takeout, they are great for freezing stock! If you aren't as frugal as I (LOL) you can purchase these containers from any restaurant supply store.