Basic seafood stock from Chef Paul Prudhomme's Louisiana Kitchen (page 32) by Paul Prudhomme

  • shrimp shells
  • shrimp heads
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  • EYB Comments

    Stock simmers for 4 hours. Can substitute onions, garlic, and celery for vegetable trimmings; and crawfish heads and shells, crab shells, or fish carcasses for shrimp heads and shells.

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  • Eat Your Books

    Stock simmers for 4 hours. Can substitute onions, garlic, and celery for vegetable trimmings; and crawfish heads and shells, crab shells, or fish carcasses for shrimp heads and shells.

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