Shrimp Stock

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Shrimp Stock

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.

Printable Recipe Card

About Shrimp Stock

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



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