5 lbs. shrimp, in or out of shells
3 tbsp. vinegar
3 tbsp. liquid crab boil
3 tbsp. oil
All-purpose seasoning

Put all ingredients in pot. Stir well so that all shrimp are coated with the mixture. Cover. Boil until done (all shrimp will be pink and white). Stir occasionally while boiling.

Remove shrimp from the pot and drain. DO NOT DISCARD REMAINING LIQUID.

When cooled, pour remaining liquid into ice cube trays and freeze. When future recipes call for fish stock, add 1 cup of water/cube for stock. It will be enough for 16 cups stock.