It might sound intimidating, but let me ease your fears. Nothing is simpler than making a quick shrimp stock, which will pay insanely rich flavor dividends in any dish you add it to. There are tons of reasons to love this simple shrimp stock recipe, but one of the best is that it is a total waste reducer. You can turn what you might have considered trash into something delicious! That’s cooking you can feel good about!
Recipe Ingredients
How to Make Shrimp Stock
Saute the Ingredients
Prep Ingredients – Thoroughly rinse shrimp shells and heads under cold water to remove impurities or sand particles. Pat them dry with a paper towel. Prep Base – Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the shrimp shells and heads to the pot and sauté them for 5-7 minutes. They’ll turn pink and release their aroma, but stir occasionally to prevent burning. Veggies – Add the chopped onion, carrots, celery, garlic, bay leaves, whole black peppercorns, and salt to the pot. Sauté for an additional 3-4 minutes to allow the vegetables to soften slightly and for the flavors to develop.
Simmer the Stock
Water – Add enough water to cover all the ingredients, and bring the mixture to a boil over high heat. Simmer – Once it boils, lower the heat to a gentle simmer. Simmer for 30-45 minutes so the shrimp shells and vegetables infuse their flavor into the stock. Skim – As the stock simmers, skim the impurities that rise to the surface with a spoon or fine-mesh sieve. The results are a clearer, cleaner stock. Strain – After it finishes simmering, remove the stock from the heat and let it cool for a few minutes. Strain it through a fine-mesh sieve or cheesecloth into a large bowl or another pot, and discard the solids. Cool – Allow the shrimp stock to cool completely before transferring it to storage containers. You can divide it into portions that suit your needs. Use – Add your fresh shrimp stock to soups, stews, sauces, risotto, and more. Or freeze for later.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Homemade shrimp stock lasts in the refrigerator for up to four days or four months in the freezer. You can freeze it in airtight containers or ice cube trays for easy measuring. Thaw frozen stock in the refrigerator overnight or pop it in straight from the freezer.
Serving and Storage Instructions
Use shrimp stock immediately in any recipe that calls for a seafood stock, or let it cool and store it. As noted, store it in airtight containers, either in the fridge or in the freezer.
How to Use Shrimp Stock
Shrimp stock is a must-have in shrimp gumbo, jambalaya, and bisque. Another great use is shrimp risotto as a stand-alone or delicious side for grilled rockfish or grilled scallops. 🤩
More Sensational Shrimp Recipes to Try
Conclusion
This easy and delectable shrimp stock elevates your favorite seafood dishes. Have you already made it? Let me know how it turned out in the comment section below. 🙌
Watch How to Make It
