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Greg, you asked about shrimp stock, and though I don't follow a measured recipe, here's what I do.

When the Shrimp Guys knock at my door selling fresh shrimp, I buy ten pounds (they'll dehead for you if you buy ten pounds or more) but I ask them to give me the heads after they finish.

I get out my 12 quart stock pot and place all the shrimp heads in and then fill the pot with water, about 3/4 full. I add a few carrots, cut an onion or two in half and some celery if I have some; sliced lemon would be good, but not always on hand. I season very, very heavily with Tony Chachere's seasoning. Use McCormicks Season-All if you don't have access to Cajun seasonings.

I bring it to a heavy boil, and then I lower the fire to medium low and let it simmer for a couple of hours or more, til the shrimp heads look dry and the water is a deep brown and cooked down significantly.

Strain the shrimp stock and freeze in about four containers to be used for soup and gumbo and stew. It really is great for seafood gumbo or shrimp stew, etc.

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