Until you squeezed the last bit of flavor out of it.

The missus just peeked in my pot on the stove. Asked what the heck I was making, trash soup? LOL

Shrimp jambalaya tonight for a Christmas party. Making my stock from the shrimp shells, onion peelings, bell pepper seeds and ends, celery scraps, fresh thyme stems, bay leaves and garlic.

Strained then added to the jambalaya.

It should make good stock.

Keith

I do this all the time with shrimp, crab and lobster. I always have stock on hand. Great for bisque!

You've done well grasshopper. It will be good.

I always freeze my shrimp shells, they are the start of my stock for risotto

Western Wildlife Services

Sounds good to me.

Some people use dry onion skins a I have never found much flavor in that part but the rest of it works really good, do you use anything else besides salt and pepper in your stock for spice.

Thyme and bay leaf. Save the final salt and pepper for the end so I do over do it.