I was able to get a few stone crab claws…and really enjoyed them!

I was left with the shells and had some shrimp shells saved and in the freezer.  Seemed like a perfect time to make some shellfish stock.

This recipe calls for roasting the shells, so it is the one I used.  I didn’t have carrots, so I didn’t use them.  And I didn’t have white wine, so used lemon juice instead.

Finally, to save this in a usable manner I froze them in ice cube trays.  Once they were frozen, I transferred them to a marked freezer bag.

Later I made Coconut Shrimp Soup using this stock instead of water.  I think it is one of the best things I have ever made!

 

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