Shrimp Stock

Name: Shrimp Stock
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Yields about 3 quarts
Cuisine: American
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

By Patrick Johnson
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Shrimp Stock

Step-by-Step

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
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.

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