Shrimp Stock

Patrick Johnson


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.


★★★★★ 1 vote

Yields about 3 quarts
5 Min
40 Min
Stove Top


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8 c
shrimp heads and shells, uncooked, from about 1 pound of large shrimp
2 large
yellow onions, sliced
stalks, celery, chopped
lemons, halved
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


  • 1Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
  • 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.

Printable Recipe Card

About Shrimp Stock

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

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