How to Make Shrimp Stock
The next time you have a batch of shrimp shells, DO NOT throw them away. This simple shrimp stock is incredibly easy to make, economical, and freezable, too. It's a great way to boost flavors of soups, stews, and sauces.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive or canola oil
- 4 cup shrimp heads and shells
- 1 onion, quartered with skins on
- 1 large carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 3 clove garlic, pounded
- 2 bay leaves
- 1/2 tsp peppercorns
- 6 cup cold water
Instructions
- 1
In a large stock pot over medium heat, heat oil. Add shrimp heads and shells and cook, stirring occasionally, for about 7 to 10 minutes or until color changes to pink.
- 2
Add onions, carrots, celery, garlic, bay leaves, peppercorns, and water.
- 3
Bring to a boil, skimming any scum or foam that floats on top.
- 4
Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.
- 5
Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.
- 6
Allow to cool and transfer to a container with a tight-fitting lid. Refrigerate for a few hours and skim off any layer of fat that rises to the top.
- 7
Refrigerate for up to 3 days or freeze for up to 2 months.