re: Shrimp stock

I don't put anything else in it when I'm using it for gumbo. I'll be seasoning my gumbo, so it doesn't need anything else, but you can certainly add onions, garlic, celery and some peppercorns if you like. All of that is in my gumbo, so I don't complicate with other things and it's easier to strain without it.

I don't simmer a seafood stock as long as I do a poultry stock. The flavor from shrimp shells goes pretty quickly. You may need to reduce it if you want a stronger flavor once you strain. I go at least 30 minutes, but not much longer.

I shouldn't have used the word "boil" above because I don't boil the shells.

Otis is right about using heads if you have them and fatty heads are even better. The heads will make a much stronger stock flavor.