Shrimp stock

I boil raw shells all the time. Makes a good strong roux. I get my seafood place to save their shells for me from peeling shrimp and then I make the stock.

You can roast the shells if you like or brown them a bit in a skillet. I've never done that except when making a lobster bisque with the lobster shells.

How long do you boil your shells? Do you add anything else while creating the stock?

Boil as long as you want, but the longer you go, you get more of that orange soot to strain

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.

Ok, good deal. Yeah I bring my stock up to almost boiling then turn it down to simmer for about 30-45 minutes. Do add a little garlic and salt to the stock though. To me, it seems to add more depth. Besides, I like the way it smells. I always use the heads too. I was just wondering what others are doing.

I only add it to the stock and even then it's not much. Just enough to know it's there. I make a ton when I make it and freeze what I don't use. It's one of those, "my mom did it this way, so that's the way I do it" kind of things honestly.