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Shrimp Stock

A flavorful shrimp stock that enhances soups, risottos, and sauces with a rich, briny depth.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Soup Base
Cuisine: Seafood
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound shrimp shells from peeled shrimp
  • 1 onion quartered
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 4 garlic cloves smashed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 8 cups cold water

Equipment

  • Large stock pot
  • Fine mesh strainer or cheesecloth
  • Cutting board
  • Knife
  • Measuring cups
  • Wooden spoon

Method
 

  1. Gather all the ingredients to have everything ready.
  2. In your stock pot, add a splash of oil and heat over medium heat. Sauté the shrimp shells for about 5 minutes until they turn pink and fragrant.
  3. Toss in the onion, celery, carrot, and garlic. Sauté for an additional 4 to 5 minutes.
  4. Pour in the cold water and add the bay leaf and peppercorns.
  5. Increase the heat to high and bring the mixture to a boil.
  6. Reduce the heat to low and let it simmer uncovered for 45 minutes.
  7. Remove the pot from heat and strain the stock into another pot or bowl.
  8. Allow the stock to cool completely before transferring it to storage containers.

Notes

This stock is perfect for soups, risottos, and sauces, and can be frozen for future use.