Shrimp Stock

Shrimp Stock – Bursting with flavor from loads of fresh herbs and spices. Add into any dish to instantly enhance the dish. Forget the store-bought stock and learn how to create your own with this super simple recipe.

Course Condiment

Cuisine American

Keyword Shrimp, Shrimp stock

Prep Time 5

Cook Time 55

Total Time 1

Servings cups

Calories 90.2kcal

Ingredients

1 to 2 lb Shells and head of shrimps
2 teaspoon olive oil
1 onion peeled and quartered
2 carrots chopped into large pieces
2 stalks celery with the leaves chopped into large pieces
3 cloves garlic peeled and smashed
4 sprigs fresh thyme
2 bay leaves
⅓ cup fresh parsley
1 teaspoon whole peppercorns
1 teaspoon salt
6 cups water

US Customary - Metric

Instructions

Rinse the shells with cold running water and drain in a large colander
In a large stockpot, heat olive oil. Add in the shrimp shells and cook for about 2-3 mins, constantly stirring or until it becomes pink and fragrant.
Stir in the onions, celery, and carrots. Cook for about 4-5 mins.
Add the garlic, thyme, bay leaves, garlic, peppercorns, salt, and water.
Bring to a rolling boil over high heat, then reduce heat to medium-low and leave simmer for another 45 minutes to an hour. Skimming occasionally to remove any foam that rises to the surface.
Turn off heat and drain the stock through a fine mesh into a bowl.
Leave to cool completely before refrigerating or freezing.
This shrimp stock will last for up to 3 days in the refrigerator or freeze in an airtight container for up to 2 months.

Notes

The depth of flavor comes from the head, but you can use just the shells if you don’t have heads.
Sauteing the shells first will give the stock a richer, deeper flavor, so I recommend not skipping the step.

Nutrition