Shrimp Stock (2 Methods) Recipe

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Shrimp Stock (2 Methods) 6 Submitted by Rita1652 "Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Rita1652 Ready In: 1hr 15mins Ingredients: 15 Yields: 3 quarts Serves: 24 Nutrition information

ingredients

Units: US

• 8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
• 2 onions, peeled, halved and sliced
• 1 leek, sliced and rinsed well
• 2 stalks celery, chopped
• 1 carrot, chopped
• 2 lemons, halved
• 4 bay leaves
• 1⁄2 cup chopped fresh parsley
• 1 teaspoon dried leaf basil
• 1 teaspoon dried leaf thyme
• 1 teaspoon dried tarragon leaves
• 1 teaspoon dried oregano leaves
• 3⁄4 teaspoon whole black peppercorn
• 2 teaspoons coarse salt
• 4 quarts water

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directions

• Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.

• Alternative method:

• Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
• Bring to a boil reduce heat to low.
• Simmer for 45-60 minutes.

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Questions & Replies

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1. If you use method 1, do you actually add the shrimp with heads and shells? Or add them near the end? Those shrimp will be way over cooked.   icons / ellipsis / ellipsis-horizontal Jessie Reply See 2 Replies

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Reviews

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1. This is FANTASTIC. I have made this twice now, using saved up shrimp and lobster shells (about 2 gallon sized freezer bags full). Followed the rest of the recipe exactly except omitting fresh parsley (used 2 Tbs dried instead). This is great for any type of fish soup or stew. Makes a ton - so I freeze much of it for use later (just filling up the freezer space from the shells I used!!). Thanks Rita for a fantastic recipe!! (I have used this with your bouillabaisse recipe #190012.)   icons / ellipsis / ellipsis-horizontal PatMe Reply 2
2. Wonderful! I made this with two gallon bags of shrimp shells saved over a few months. Didn't have a leek so added an extra onion. Also added a half cup of Chardonnay at the end. Brilliant recipe!   icons / ellipsis / ellipsis-horizontal Mamas Kitchen Hope Reply 1
3. Great stock. Mine didn't look as good as Rita's but have some leftover in the freezer for future use. Used this for Recipe #200408 with great success.   icons / ellipsis / ellipsis-horizontal adoptagreyhound5 Reply 1
4. This may not sound appetizing to some of you but, when we make stock we squeeze the juice from the heads into the pot with the shells. The first time my friend told me to do it I thought I would never eat the stock. But when I tasted it, was very good.   icons / ellipsis / ellipsis-horizontal Sherry H. Reply
5. This is very useful. I used some for thai noodles for lunch, and froze the rest in small compartments to use for cooking. Thank you for sharing!   icons / ellipsis / ellipsis-horizontal tiffany k Reply

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RECIPE SUBMITTED BY

Rita1652 Jamesburg, New Jersey icons / following Follow Me

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