
Shrimp Stock
Makes 6 cups
30
minutesGot 30 minutes? If so, youโve got the time to make Shrimp Stock. This flavorful liquid is one of Anneโs 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 Anneโs Q&A on stock and broth on our podcastย Smidgen. Itโs 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.