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zazios-scampiYields: 1 gallon



    1 gallon Water

    20 Shrimp Shells

    ½ Yellow Onion

    ¼ Fennel Bulb

    1 Celery Rib






  • Small chop the vegetables and place them into a large stock pot.

  • Add in the shrimp peelings.

  • Add a large pinch of kosher salt and a dozen peppercorns

  • Pour the water over the ingredients to mix and allow to simmer for 45 minutes to 1 hour.

  • Strain the stock with a fine mesh sieve and store in the fridge or freeze in freezer bags.


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