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SHRIMP STOCK – QUICK AND EASY RECIPE

Shrimp Stock – Bursting with flavor from loads of fresh herbs and spices. Add into any dish to instantly enhance the dish. Forget the store-bought stock and learn how to create your own with this super simple recipe. 

SHRIMP STOCK RECIPE

This flavorful shrimp stock proves how easy it is to make homemade stock. The recipe uses loads of herbs and spices and shrimp shells to build a stock that is teaming with layers of flavors. 

Shrimp stock is one of those ingredients that is always great to have on hand. It is the perfect addition to gumbo, jambalaya, or any other seafood dish. 

The star of the stock is clearly the shrimp shells; it is where the bulk of the flavor comes from. The shells are quickly cooked on high heat for a burst of flavors and then joined by fresh herbs and spices in the pot to develop a layered broth. 

DO I NEED TO USE FRESH SHRIMP SHELLS? 

Both fresh shells and frozen shells will work for this recipe. If you are making a shrimp dish, simply keep the shells to make the stock. If you cannot make the stock right away or do not have enough shells for a full batch, save the shells in the freezer until you have enough and are ready to use them. 

CAN I FREEZE SHRIMP STOCK?

Yes, the stock will freeze incredibly well. After the stock is ready, let it cool completely and freeze in an airtight container or ice cube trays for individual servings. When fully frozen, the stock will last upto 2 months. 

WHAT GOES IN THE STOCK BESIDES SHRIMP SHELLS? 

The main star of the dish is the shrimp shells, but that is not all that goes in the stock. Fresh vegetables like carrots and onions cook alongside garlic, thyme, bay leaves, parsley, peppercorns, and salt to make a mouthwatering stock. 

HOW LONG DOES IT TAKE TO MAKE SHRIMP STOCK?

The stock comes together in about an hour. 15 minutes for prepping and another 45 minutes to allow everything to simmer and fully blend. 

HOW TO MAKE SHRIMP STOCK

Follow these recipe instructions, and you’ll be rewarded with a rich, nourishing shrimp stock that’s tasty enough to be sipped on its own or used as a base for countless recipes.

  • Prep the shells: Rinse the shells with cold water until clean. Let them drain in a colander and set them aside. 
  • Heat time: While the shrimp shells drain, heat a large stockpot with oil. When hot, add all of the shells into the base of the pot and let cook for 2-3 minutes, or until pink and very fragrant. Keep a constant stir on the shells, so they do not get stuck to the pan. 
  • Veggies, herbs, and spices: Add in the vegetables and let them cook down for about 5 minutes. Add in the additional spices along with the water and let everyone get comfortable in the pot. 
  • Boil away: With everything in the pot, let it come to a rapid boil. After it reaches a boil, lower the temperature and let the stock sit at medium-low heat for about 45 minutes. If any foam comes up during that time, simply skim it off and discard it. When the stock is ready, let it cool down completely, then run everything through a fine-mesh sleeve. You should be left with a smooth broth. 

HOW TO USE SHRIMP STOCK

Shrimp stock is a great addition to any meal that needs a punch of flavor. Add it into gumbojambalaya, or any seafood dish. 

MORE SEAFOOD RECIPES

Seafood is always a great addition to the table, especially when it contains this shrimp stock. Make a large batch and freeze the stock in individual portions so you can add it into recipes like:

You may also like these shrimp recipes:

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