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Basic Seafood Stock

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Makes about 1 quart


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)

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

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