For a deeper, more roasted flavor, consider roasting the shrimp shells in a 350°F (175°C) oven for 15-20 minutes before simmering. Be careful not to over-reduce the stock, as it can become bitter. Skimming is important for a clean-tasting final product. Stock can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Consider freezing in ice cube trays for easy portioning.
Shrimp Stock
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS33
Transform humble shrimp shells into liquid gold with this intensely flavored stock. The perfect foundation for seafood stews, risottos, and bisques, it's an essential building block for any seafood lover's repertoire. Freeze in small portions for readily available umami.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol90 mg
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Fiber2 g
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Protein12 g
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Sodium149 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a large saucepan or stockpot. (5 minutes)
02
StepPour in cold water and bring to a boil over medium-high heat. (10 minutes)
03
StepReduce the heat to low and gently simmer until the liquid has reduced by half, skimming off any foam or impurities that rise to the surface. This will take approximately 45 minutes to 1 hour. The stock should become richly colored and fragrant.
04
StepCarefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids. (5 minutes)
05
StepUse the stock immediately, or let it cool to room temperature before refrigerating or freezing for later use. (30 minutes to cool)
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Eloise Muellergutkowski
Apr 30, 2025I froze it in ice cube trays like suggested, so convenient!
Kallie Schuster
Apr 21, 2025So much better than store-bought stock!
Gwen Corwin
Mar 6, 2025Roasting the shells first made a huge difference in flavor.
Grant Collins
Feb 28, 2025Easy to follow recipe, even for a beginner like me.
Hope Wyman
Feb 27, 2025I added a bit of white wine, and it turned out fantastic.
Astrid Hane
Feb 24, 2025This stock is amazing! It really elevates my gumbo.
Damon Pfeffer
Jan 15, 2025My étouffée has never tasted so good!
Mariane Kling
Jan 9, 2025I used this stock for a seafood risotto, it was incredible.