Estoque de camarão assado

Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours.If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like.You will end up with less stock this way.Add salt to taste in the last 10 minutes.Tip: I actually rinse my aluminum foil with all the browned bits ( called fond in cooking terms ) in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock.You don't have to do this, but it will make your stock all the richer!

Elimine os sólidos com um coador grande primeiro, descartando os sólidos.Re tensione o estoque com um coador fino para remover os detritos mais finos, pressionando os sólidos com uma colher e raspando o fundo do coador fino no estoque para obter toda a bondade.

Use immediately, or place in freezer-safe containers and freeze up to 6 months.Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc.Enjoy!