Shrimp Stock

Homemade Shrimp Stock is a great make ahead ingredient. Sauté the shrimp shells with garlic, before adding water and some aromatic fresh herbs for a great tasting base stock. Once cooked, this versatile ingredient can be used in a whole range of different dishes.

Course Sauce, Seasoning

Cuisine American, Caribbean, French, Jamaican

Keyword Best Shrimp Stock, Easy Shrimp Stock, Homemade Shrimp Stock, Shrimp Stock

Prep Time 5

Cook Time 50

Total Time 55

Servings cups

Calories 137kcal

Author Tanya

Equipment

1 large stock pot

Ingredients

2 Tablespoons canola oil
shells from 1 pound of shrimp
2 cloves garlic smashed
6 cups water
1 yellow onion
1 carrot
1 stalk celery
½ teaspoon whole black peppercorns
4 sprigs thyme
4 stems parsley
1 bay leaf
salt to taste

Instructions

Heat oil over medium heat. Add oil, shells, and garlic. Sauté until the shells turn pink, about 2-3 minutes.
Add water, onion, carrot, celery, black peppercorns, thyme, parsley, and bay leaf. Bring water to a simmer. Simmer for 45 minutes to an hour, until liquid has reduced and the broth tastes like shrimp.
Strain the liquid through a fine mesh strainer. Season with salt if desired. Cool and use immediately or store for later use.

Notes

Shrimp stock can be stored in an airtight container in the fridge for up to 3 days or it can be frozen for 3 months.

Nutrition