re: Where to get shrimp shells for stock?

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Damn, all i wanted to do was try a shrimp and okra gumbo while okra was still in season.

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I feel your pain. I'm been making boudin, but I thought I would have to sell my soul to get some pork liver. I couldn't find it anywhere, fresh or frozen, until I found one place that slaughtered pigs. It was worth the effort, because I now have a source for fresh pork liver and pork blood! Hell yeah! And I don't mean that in a satanic way.

As far as shrimp bouillon. We have a local Vietnamese store that has granulated shrimp bouillon (GSB) that is fantastic. I bought each shrimp and fish bouillon product they had, tasted them all, and choose the granulated shrimp bouillon to use in my gumbo. I also used fish sauce. And yes, I did make a shrimp stock as well. I basically used the GSB and fish sauce instead of straight salt. The gumbo was fantastic. I received many compliments. And I know the difference between people just being nice and really liking something. And frankly, it was the GSB that put it on the next level. I can eat that GSB straight out of the jar. If you are interested, it is a 8.8 oz clear plastic jar with a blue-green lid, and reads "Granulated Shrimp Bouillon" at the top of the label. It is a Vietnamese product. So I would try a Vietnamese store first.

ETA: Kitchen Basic Seafood Stock taint worth it. I'd rather use water and salt.