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!