2 tablespoon vegetable oil
Shells from 2 pounds of shrimp
3 cups water
Kosher salt, to taste

In a pot, heat the oil over medium-low heat.
Add the shrimp shells and toss well.
Allow the shells to cook for 2 to 3 minutes, stirring often.
Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
Taste and add a pinch of salt if necessary. 

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