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!).
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 Stock, Flu 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!
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How To Make Shrimp Stock. Quick and Easy Shrimp Stock Recipe. Homemade Shrimp Stock.
- 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
- 1/4 teaspoon whole black peppercorns approximately 10 to 12
- 1 bay leaf
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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.
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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.
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Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
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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!
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Hi, I’m going to try this one as it has the least ingredients. Most other recipes have lots of good ingredients for flavor, but I think I will prefer a more basic stock, to not be overpowering if I’m going to use it in a recipe with those same ingredients. Thoughts? Will my stock be too bland if I skip the celery, carrots, peppers, etc that other recipes have? Thanks for your ideas!
Hi Diana, I like to keep my stock simple. I have found that it is much more versatile and makes a great base for all different types of soups, stews and chowders!
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 ?
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. 🙂
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?
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!
I am going to use the water that I boiled my shrimp in, to make this stock. I will use the shells that have been boiled, add the onion, peppercorns, etc. It will be great for a seafood chowder base.
That sounds amazing Carla!
I make low country boil all summer long. One of the tricks to my boil is that I put out baskets for everyone to save their shells in, and I freeze them. Then next time I make the boil, I saute those shells in butter with chopped fresh cilantro, and make a base for the boil. I throw away those shells, and put out baskets for the next! People say my boil is the best they’ve ever had. Those used shells give off a wonderful aroma when cooking that gets the guests ready to eat! I usually cook about ten pounds of shrimp when I make it. Hope that helps!
That is such a great idea Kristina!!!
Thank you! First time commenting on a blog. LOL
Well, welcome!! 🙂
Well, i actually used to buy whole shrimp and used the head and the shell for making the stock……
It’s really hard to find shrimp with heads here. I can sometimes find Langostino’s with heads but they are very expensive!
I love shrimp stock – the heads are supposed to have lots of flavor, I just wish it was easier to buy whole shrimp. Great post Alyssa!
The heads do have so much flavor but they are hard to come by for sure (and super expensive!).
Is it 5# of shells or shells from 5# of shrimp?
Shells from 5 pounds of shrimp – I will clarify in the post now – thanks!
Shells from 5 pounds of shrimp – I will clarify in the post now – thanks!
Great post! I do this sometimes, but more often I get lazy and use some clam juice. Not the same flavor at all! Terrific recipe — thanks.
I love clam juice and often blend the two for an even more intense layered flavor!