Freeze crab shells, shrimp shells, fish heads, etc. until you have enough to fill a stock pot. Then, place it all in a stockpot, cover with water and boil for about 30 minutes. Remove all the solid pieces. Continue to boil the remaining stock until it’s reduced by about one half. This should leave you with about 2 1/2 quarts of stock. I don’t add any additional seasoning because the shrimp and crabs have a lot of salt naturally. Season to suit your taste. Package in quart size freezer containers or bags.
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I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...
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