re: Seafood stock recipe for shrimp gumbo (recommendations)

I find fish heads make a stock that is "too fishy tasting".

My go-to are the shrimp heads and peels. They don't need to be cooked down anywhere near as long as I cook down chicken, beef or pork stocks.

Only advice I can give is when the shrimp stock is done, strain it well----I use a chinois which is a very fine mesh stainless steel strainer. Let the stock come to near room temperature and put it in the fridge to cool overnight. Next day use a ladle to remove the stock being real careful to not disturb any sludge on the bottom of the container. No matter how much you strain it, there will be some sludge.

Bag it up in quart freezer bags to save some if you have enough. I make my stock when I buy 25 or more lbs. of fresh shrimp and usually get a couple gallons worth.