Title: Seafood stock
 Categories: Cajun
      Yield: 1 Servings
 
      3 lb Rinsed shrimp heads & shells
      4 qt Water
 
  You may also use crawfish heads and/or shells, or rinsed fish
  carcasses (heads and gills removed), or some combination.
  
  In a large stockpot, combine the watere and the seafood. Bring to a
  boil.
   Reduce the heat, cover, and simmer 3 to 4 hours, or until the liquid
  is reduced by half.  Remove from the heat and strain through a sieve.
  Allow it to cool slightly, then refrigerate or freeze in batches
  until needed.
  
  note:  I generally throw in some coarsely chopped onion, bell pepper
  and celery to add some additional flavor. But if you just want the
  seafood taste, which is needed for some of the delicate sauces, just
  use this basic recipe.