How To Make Shrimp Stock

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You may remember a couple of weeks ago when I posted this Shrimp in Green Sauce over Zucchini Noodles. Well, I saved all of the uncooked shrimp shells (5 pounds) and tossed them in the freezer. Fast forward to last week, I pulled them out and added another pound of shrimp shells from a dish I am sharing next week (Shrimp Pil Pil also known as Gambas al Ajillo – one of my favorites!).

How To Make Shrimp Stock from www.EverydayMaven.com

Whenever I make stock, I like to make a big batch. You are cooking, straining and cleaning pots anyway so why not make as much as you can right?

Much like my Slow Cooker Chicken StockFlu Fighter Chicken Stock and Basic Beef Broth, this Shrimp Stock is simple. Not too many ingredients and you get a flavor-infused base for everything from Seafood Stew, Clam Chowder or even the beginning of a fabulous Mussel or Clam dish.

If you like shellfish, get in the habit of saving up your (uncooked) shrimp shells. They keep about three months in a freezer bag. Then make a batch of this Shrimp Stock!

How To Make Shrimp Stock from www.EverydayMaven.com

How To Make Shrimp Stock
 
Prep:
Cook:
Total:
 
Serves: 8
Ingredients
  • 1 Tablespoon butter (or neutral oil)
  • Uncooked Shells and Tails (if you have them) from 5 to 6 pounds of Shrimp
  • 14 cups filtered water
  • 1 medium yellow onion, left whole and peeled
  • 2 Tablespoons kosher salt
  • ¼ teaspoon whole black peppercorns (approximately 10 to 12)
  • 1 bay leaf
Instructions
  1. Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.
  2. Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.
  3. Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
  4. Set up a mesh strainer over another soup pot (or very large container or glass measuring cups) and strain stock from shells. Allow to cool, refrigerate or freeze and Enjoy!

How To Make Shrimp Stock from www.EverydayMaven.com

Total Shares 320

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Comments

  1. Steve Stansfield's says

    It is easy to buy pre-peeled and deveined shrimp. Those heads and shells must be going somewhere. Can you recommend a brand and source for commercial shrimp stock ?

    • says

      Hi Steve,

      I don’t have a brand that I like. I always make my own but I have seen a coupe of options at Whole Foods. If you wind up trying them and have a favorite, come back and share with us. :)

  2. jerry says

    Can the shrimp shells from “Boiled Shrimp” also be saved and used for a good shrimp shell/heads stock?

    When I have a Boiled Shrimp supper I usually boil several, or more, pounds of heads off large shrimp.

    About the only other ingredient that I use in my Boiled Shrimp, other than the normal ingredients in the simple shrimp shell stock,, is Rex or Zattarain’s ™ spicy “Crab Boil”

    Can the shells from the crab boil, maybe rinsed well, be used for shrimp stock for gumbo?
    Or to say,,
    Will the shells from the Crab Boil foul the taste of a good crab/okra type gumbo?

    • says

      You are extracting a lot of the flavor out by boiling the shrimp in the shells so I wouldn’t save them. For stock, it’s the raw / uncooked shells that give the broth the most flavor!

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