From Cook's Illustrated. In their testing they found that a short simmer of 5 minutes actually tastes better than simmering for a longer period. Slightly irritating since their original recipe for Shrimp and Sausage Gumbo says to simmer the shells for 20 minutes. I have since updated the recipe.
Stock can be used in soups and stews calling for fish stock or clam juice. I will mention in passing that the Shrimp and Sausage Gumbo recipe is incredibly delicious but a fair amount of work to make.
Ingredients
1 tsp Vegetable oil
Shrimp Shells from 1 lb shrimp
8 black peppercorns
1 bay leaf
1/2 tsp salt
Instructions
1. Heat vegetable oil in Dutch oven over high heat until simmering. Add shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, 2 to 4 minutes.
2. Add 4 cups water and remaining ingredients. Reduce heat to low and simmer for 5 minutes. Strain stock through fine-mesh strainer set over large bowl, pressing on solids with rubber spatula to extract as much liquid as possible; discard solids.