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Pre-heat the oven to 200ºC/180º fan forced/Gas mark
Give the shrimp shells a quick wash to remove any dirt.
Place the shrimp in a single layer in your roasting tin (See notes)
Sprinkle over the olive oil and salt then give the shells a good shake.
Roasted the shells for 10-15 minutes until crisp.
Transfer the roasting tin to a medium heat on the hob.
Pouring the boiling water over the shells and bring everything to a simmer.
Simmer for 10-15 minutes. Taste your stock. From here it is a matter of personal preference. Cook for longer to develop the flavours or remove from the heat. If it is too strong you can add a little more water. Or leave it as is and water it down when you use it.
Carefully pour the stock through a fine colander and then decant into containers for freezing or keeping in the fridge.
You want to use a heavy based roasting tin that can also go on the hob. If you don't have one that will go on the hob, don't worry. You will just have to transfer your roasted shells to a saucepan.