How long can you store the stock for?
Thanks

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Chef R. W. Miller wrote:
> The shells provide and add flavor to the dish. The shells contain
> water and lots of flavor. We take the shells peeled from shrimp,
> boil them for with water just covering them, for 10 mins. Remove the
> mixture to a blender, and purée this to a liquid state. We then pour
> this liquid thru a sieve lined with cheese cloth. The stock that
> comes out is so intense in flavor and taste that we us it in almost
> every seafood sauce.
> Chef R. W. Miller
> Marriott Resorts & Hotels.