• Stefani Renee

Shrimp Stock

Easy shrimp stock to take your seafood dishes to the next level.

Don't throw those shrimp shells away and if you have the heads, keep those too! I like to freeze my shells any time I'm cooking shrimp and when I have enough, I make this simple stock. It only takes about 30-45 minutes to cook. Enjoy and eat well.



Shells from 1-2 pounds of shrimp

8-10 whole peppercorns

1-2 large bay leaves

Medium yellow onion with skin on and quartered; quarter slices halved (skin adds color)

2 celery stalks with leaves rough chopped

1 carrot rough chopped

2-3 sprigs of fresh thyme

kosher salt to taste

2 tablespoons of whole or ground dried shrimp (optional)

6 cups of water


1. If shrimp shells and heads are fresh place in a large colander and rinse under cold running water. If shells are frozen and you rinsed before you froze, you can skip this step.

2. Place all the ingredients in a heavy-bottomed large stockpot, add water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30-45 minutes. Skim occasionally if needed.

3. Remove the stock from the heat and strain through a fine-mesh strainer or sieve into a clean container. Let the stock cool completely. Refrigerate the stock for up to 3-4 days or freeze in airtight containers for up to 6 months.

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