shrimp stock

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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 Review
serves Yields about 3 quarts
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For shrimp stock

  • 8 c
    shrimp heads and shells, uncooked, from about 1 pound of large shrimp
  • 2 lg
    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

  • 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.
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