Shrimp Stock

Got 30 minutes? If so, you’ve got the time to make Shrimp Stock. This flavorful liquid is one of Anne’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-cooking Chicken Stock and 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 our Sweet Corn and Shrimp Soup, this amazing Shrimp Curry or this cajun classic- Crawfish Etouffee. 

Be sure to listen to Anne’s Q&A on stock and broth on our podcast Smidgen. It’s a fun listen plus we make soup and sandwiches. Prepare to be inspired!