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.