Roly-poly shrimp head stock
Bubba Durand

Shrimp heads, shrimp heads
Roly-poly shrimp heads
Shrimp heads, shrimp heads
Eat them up, yum

Heads, shells, feet, eyeballs, legs, etc from 5 pounds shrimp
1 gallon water
You could add onions, carrots, celery; but you really don't need to.
Don't add any salt. The stock is more versatile for cooking if left unsalted.

Combine shrimp parts and water in a stock pot.
Bring to a boil, then reduce heat until stock is bubbling gently.
Cook for about 2 or 3 hours.
Makes about 3 quarts.
Refrigerate for up to 3 days, or freeze.
Use for Roly-poly Shrimp Head Risotto or Roly-poly Shrimp Head Bisque.

The Johnson Family Cookbook