Shrimp stock is a beautiful pink color and loaded with nutrition as a base for gumbos and chowders. It is faster to make than fish stock too.
Remove heads, shells, and tails and place in a 1 gallon pot. Add 1 quart filtered water and chopped carrots. Stir in vinegar of choice.
Bring the pot to a boil on the stovetop, skimming off any white foam as it rises to the top.
Once the stock is boiling, turn down to a very low simmer for a minimum of 30 minutes. The stock is ready as soon as it turns a rich pink color. You may simmer the stock longer to improve the flavor if desired - up to 3 hours.
Strain the stock, cool and use immediately or store for several days in the refrigerator in a glass jar. Freeze what you will not use in a few days.
Crawfish may be substituted for the shrimp.
Homemade apple cider vinegar or commercial ACV packaged in glass bottles may be substituted for the white wine vinegar.