Remove frozen shrimp from bag and place in pan of tap water. Let thaw for about 15 minutes or until shells can be removed easily. (Buy fresh shrimp on-line here).

Once shrimp has thawed pour shrimp into a strainer over the sink.

Gently remove shells from shrimp. Place shrimp in a medium bowl and the shells back into the stock pot.

Place shrimp in a colander and rinse under cold water. Return to bowl cover with lid and put shrimp in the refrigerator until ready to use.

Now that all the shrimp shells are in the stock pot add onion, carrots, celery pepper corns, and water. Put over high heat and bring to a rapid boil.

Reduce heat, cover with lid and simmer for 1 hour. You will be amazed by the final outcome of the broth after it has cooked.

I don’t recommend adding seasoning or salts when making this stock as it will get some of the flavoring from the added ingredients. Save the seasonings for when adding stock to your main dishes.

Remove from heat. Place a fine mesh strainer over a bowl and carefully pour the shrimp stock into the strainer to remove tiny particles and discard shells and vegetables.

The stock can be used right away or stored for future use. If storing, allow stock to cool completely. Place stock in freezer safe containers, ice cube trays or freezer baggies and freeze for up to 3 months.