Making shrimp stock

I don't. I might thrown a few dashes of Louisiana Products seasoning (I find it's my favorite mixed seasoning for seafood) or even maybe half a cap of liquid crab boil to just get a hint of that flavor.

I figure the onions and other stuff is always added and even best sautéed during cooking of the actual dish.

ETA: While I enjoy cooking and do so often, I'm neither a chef nor expert, so take it for what it's worth. I judge my abilities to prepare a meal based on how those eating it like it.

That's a good idea
I'll go ahead and cut up some trinity and throw the scraps in there

I do the heads and shells, pieces of celery and onion, black peppercorns(whole) salt, bay leaf.

I have used dried shrimp when I didn't have shrimp stock for seafood gumbo. The key was to put the shrimp in a container that can be removed once you're done. I had a little mesh basket with a lid that I repurposed for this.

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bell pepper

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I've always been told that bell pepper(peppers in general other than pepper corns) is the one thing not to add to stocks, well that and livers. Not sure why but I have heard that from several people so I have never done it. The pepper scraps at my house are just about the only thing that gets thrown away, the rest is saved for stocks.

I use shells only. I'm going to season whatever dish I make with the stock, so I don't use a lot of other flavors with it. I also want to be able to judge the strength of the stock accurately. Not right or wrong, but the way I do it. Also, you don't need to cook it to death. Shrimp stock doesn't take long to make. Once you strain it, reduce it to get the strength you're looking for.

I've never used shells from boiled shrimp. I would think you're going to get the seasoning from the boiled shrimp in your stock and if that works for the purpose, you should get some shrimp flavor. It might not be as strong as it would be had they not been boiled already.

I tried to make a crawfish stock from boiled crawfish shells. I wasn't successful. It was way too pepper hot and the crawfish boil flavor wasn't what I was trying to get. I washed them really well before I tried it, but it didn't work out. Shrimp might work differently. Worth a try, since it's not a difficult or complicated task.


The last time I made shrimp stock, I used shells I'd been saving from raw shrimp, some I asked my seafood joint to save for me when they peeled and I bought a few pounds of very small shrimp for a good price at the seafood joint and threw those in whole. Made a fine stock.

Just a little bit of salt.