shrimp stock
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.
prep time
5 Min
cook time
40 Min
method
Stove Top
yield
Yields about 3 quarts
Ingredients
- 8 cups 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 cup fresh parsley, chopped
- 1 teaspoon basil, dried
- 1 teaspoon thyme, dried
- 1 teaspoon tarragon, dried
- 1 teaspoon oregano, dried
- 1 tablespoon black peppercorns, whole
How To Make shrimp stock
-
Step 1Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
-
Step 2Bring 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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