Shrimp Stock
The start of any good soup is the broth you use, and taking the extra time to make Shrimp Stock from scratch will transform your shrimp soups into gourmet works of edible art! So easy, follow my tips to make this easy stock that's positively packed with flavor!
Ingredients
- 1 ½ - 2 pounds shrimp shells and heads rinsed
- 1 tablespoon olive oil
- 1 carrot chopped
- 1 stalk celery
- 1 leek chopped
- 3 cloves garlic chopped
- 2 bay leaves
- 6 cups water
- 4 parsley stems
- 1 teaspoon white peppercorns
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped carrot, celery, leek, and garlic to the pot. Stir everything together and cook for another 5 minutes until the vegetables start to soften and release their flavors.
- Add the shrimp shells and heads and sauté for 4-5 minutes until they turn pink and aromatic.
- Toss in the bay leaves, parsley stems, and white peppercorns. Pour in the water and bring the mixture to a boil.
- Reduce the heat to low and simmer the stock for about 90 minutes, allowing all the ingredients to infuse their flavors into the liquid. Skim the foam off the top with a large spoon or ladle every 10 minutes or so.
- Top up the water as needed.
- Strain the stock through a fine mesh strainer, discarding the solids. What you’re left with is a fragrant, flavorful shrimp stock ready to be used in your favorite recipes.
Notes
Chef Jenn’s Tips
- When peeling shrimp for another recipe, save the shells and heads by freezing them until you’re ready to make shrimp stock. It’s a great way to reduce waste and always have a stock on hand.
- To get the most out of the shrimp shells, use a wooden spoon to press down on the solids in the strainer. This will extract every last bit of flavor.
- Don’t rush the simmering process. Letting the stock simmer low and slow is key to developing deep, rich flavors.
- Make sure to cool the stock completely before storing it in the fridge or freezer. This prevents condensation from diluting the flavor.
- If you want a clearer stock, you can strain it twice—once through a fine mesh sieve and again through cheesecloth.
Nutrition
Serving: 1cupCalories: 43kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 291mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 1487IUVitamin C: 2mgCalcium: 46mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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