To make shrimp stock, clean the shrimp. For the stock, you only need the shells and heads. Rinse the heads, washing out anything that comes out easily. If the black intestinal tract also comes out during cleaning, discard it.

Place the shrimp shells and heads in a pot with cold water.

Cook for 20 minutes from the time it starts to boil, keeping it at a very gentle simmer. Meanwhile, skim off the foam with a spoon or a strainer.

Finally, strain the whole thing. You only need the clear shrimp stock.