Recipe: Shrimp Stock

Shrimp stock is even easier than fish or chicken stock since most of the time shrimp simply peel right out of the shells. I tend to save up the uncooked shells of about 3-4 lbs of shrimp before I make stock but you can adjust with the amount of shells that you have. The shells have to be uncooked so that the flavor is still in them. Also if you like a lighter color stock just remove the peel from the onion (I like the dark color that gives personally).

Shrimp Stock
Serves 8
  1. 1 tbsp butter
  2. 2-4 lb uncooked shrimp shells (heads are good if you have them too)
  3. 10 cups cups filtered water
  4. 1 medium yellow onion, left whole and unpeeled
  5. 1 tbsp salt (you can add more but I like the ability to adjust later)
  6. about a dozen whole peppercorns
  7. Optional: dill, fennel seed
  1. Heat a large soup pot over medium heat and add the butter and shrimp shells. Cooking for a few minutes until shells are aromatic and starting to turn pink.
  2. Add water, onion, salt, black peppercorns and other spices if using. Bring to a boil. Once boiling, skim off the white foam at the top.
  3. Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 60 minutes.
  4. Turn heat off, strain the stock in to another pot or in to glass containers for storage.
  1. You can store in the fridge or freezer.
  2. Makes about 60 ounces of stock.
Mab Made Food

Leave a Reply