Shrimp Stock

Patrick Johnson

By
@pwjohnso

Shrimp stock is an often overlooked ingredient that is usually substitued with chicken stock. Try this recipe with your next gumbo or seafood based soup and you are sure to keep some on hand forever more.


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Comments:

Serves:

Yields about 3 quarts

Prep:

5 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

8 c
shrimp heads and shells, uncooked, from about 1 pound of large shrimp
2 large
yellow onions, sliced
2
stalks, celery, chopped
2
lemons, halved
8
bay leaves
1/2 c
fresh parsley, chopped
1 tsp
basil, dried
1 tsp
thyme, dried
1 tsp
tarragon, dried
1 tsp
oregano, dried
1 Tbsp
black peppercorns, whole

Directions Step-By-Step

1
Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
2
Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American
Hashtag: #STOCKS