Crab or Shrimp Stock

 Crab or Shrimp Stock

adapted from Paul Prudhomme

I like to save the shells from seafood to make a rich stock to make soups.

If you do not have enough crab shells to make 2 lbs. you can supplement with shrimp shells.

Makes 2 quarts                                                        0 WW Blue points / serving

2 quarts cold water + more to cover the shells

2 lbs. crab shells

1 carrot, cut into quarters

1 celery stalk, cut into quarters

1 small onion, cut into quarters

5 peppercorns

1. Put the 2 quarts of cold water into a stock pot.
2. Add the shells, carrot, celery, onions and peppercorns; Note the height water in the pot.
3. Add additional water to cover all of the shells.
4. Bring the mixture to a boil.
5. Reduce the heat to low and simmer uncovered at least 4 hour but preferably 8 hours; adding water to keep at the original height in step 2. (In the 8 hours I cooked my stock I had to add about 3 more cups of water.)
6. Allow the stock to cook. Strain. Refrigerate if you are not using immediately.

Enjoy!