I can’t believe that in five years of blogging, this recipe hasn’t been posted on The Domestic Man. There’s no excuse, it was very shellfish of me (sorry, I had to). To be fair, I did post a lobster stock recipe last year, so there’s that.
The idea for writing a shellfish stock recipe came from the fact that over the last couple months I’ve basically eaten my weight in crawfish; since we now live so close to Louisiana, it’s really cheap when in season, and super fresh. Heck, there was even a crawfish festival in the town we live in a while back. But I was always bothered by the fact that everyone throws their crawfish shells away afterwards, so I started bringing them home to make stock. Instructions on how to make stock with other shellfish, like crab and shrimp, are also provided below.
One of my favorite aspects of making shellfish stock, or any stock in general, is that it presents an opportunity to cook with some items that often end up in the garbage (or compost bin). For example, I prefer using parsley stems in my stocks because it frees up the leaves for other recipes, and it’s one of the better ways to use up celery “hearts” (the center part), since they’re mostly leaves.