SHRIMP SHELL STOCK
Steps:
- Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you're in a hurry, use it right away.)
- Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.
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