Shrimp Stock

We Believe in Home Cooks

Shrimp Stock

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Servings

Makes 6 cups

Total time

30

minutes

Got 30 minutes? If so, youโ€™ve got the time to make Shrimp Stock. This flavorful liquid is one of Anneโ€™s back burner secrets for soups, stews and sauces. Shrimp peelings along with a few aromatics make for a rich stock that cannot be mimicked with anything out of a can or carton. Unlike our big batch, long-cookingย Chicken Stockย andย Vegetable Stock, we recommend making shrimp stock in smaller amounts. We usually create only the amount of stock we need for that dish. Try it in ourย Sweet Corn and Shrimp Soup, this amazingย Shrimp Curryย or this cajun classic-ย Crawfish Etouffee.ย 
Be sure to listen to Anneโ€™s Q&A on stock and broth on our podcastย Smidgen. Itโ€™s a fun listen plus we make soup and sandwiches. Prepare to be inspired!

Ingredients

  • Peelings from 1 lb shrimp

  • 1/2 onion

  • 1 celery stalk

  • 1/2 head garlic

  • Handful parsley stems

Instructions

  • Place all ingredients in a pot, cover with 6 cups cold water and bring to a simmer.
  • Simmer for 25 mins and turn off heat.
  • Use immediately in the dish you’re preparing or cool and store in the refrigerator or fridge. Use refrigerated shrimp stock within five days and frozen stock within 6 months.

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