From Chef Emily Hahn SHRIMP STOCK RECIPE: yields one gallon. Two pounds shrimp heads, rinsed. Two large white onions Five stalks celery One head fennel Six cloves garlic Ten sprigs fresh thyme One bunch parsley Three bay leaves One Tablespoon black pepper corns Two teaspoon smoked paprika Peels of one lemon Four quarts water One small can tomato paste Sweat your vegetables, garlic, and shrimp heads in pot until slightly golden in color. Add tomato paste and continue to cook

Wow! We made it to 2021, feels good to write that date above! We want to thank everyone who supported our small shrimping business through what may have been the toughest year for many. We look forward to fulfilling all your shrimp needs and more in this new year! ​ Speaking of more, we are excited about a few new additions to our product list! We are now carrying OYSTERS! Our heart has always been local, and small businesses with like minded practices, so we teamed up w