Shrimp Stock Recipe
This easy Shrimp Stock is made from shrimp shells simmered with aromatics to create a briny, umami-packed base for soups, sauces, and more.
Ingredients
- 3 tablespoons neutral flavored cooking oil
- 3 cups shrimp shells
- ¼ peeled yellow onion, roughly chopped
- 1 thinly sliced carrot
- 1 thinly sliced rib of celery
- 1 smashed garlic clove
- 5 parsley stems
- 1 bay leaf
- 2 teaspoons tomato paste
- 6 cups cold water
Instructions
- In a medium to large pot, add the oil and cook the shells over medium heat until they turn bright pink. This will take about 3 to 4 minutes, stirring frequently.
- Next, add in the onion, carrot, celery, garlic, parsley, and bay leaf, and saute for 4 to 5 minutes, until lightly browned.
- Stir in the tomato paste and cook for 2 to 3 minutes or until it becomes a rust-like color.
- Add in the water and simmer over low to medium heat for 45 minutes.
- Drain through a chinois or a fine-mesh strainer. Use or store.
Notes
The most important thing I can tell you about making any stock is never to boil it aggressively. High heat can break down proteins too quickly, leading to a cloudy, bitter stock. I always keep the heat low enough so that the liquid just barely bubbles. This gently extracts flavor while keeping the stock clear and clean.
Save the shells: Anytime I peel shrimp, I toss the shells straight into a freezer bag. Once the bag is full, it’s time to make stock. Frozen shells work just as well as fresh, and there’s no need to thaw them first.
Skim the surface: As the stock simmers, a light foam may rise to the top. I skim it off with a spoon to prevent the stock from looking murky.
Salty stock: My quick fix for salty stock is to dilute it with a little more water.
Don’t over-simmer: I usually cap the simmer time at about 45 minutes, or 60 minutes max. More time doesn’t mean more flavor here. In fact, over-simmering stock can actually make it taste bitter.
Make seafood stock: Even more seafood scraps are welcome here. When I have leftover fish bones, fish heads, lobster shells, and crab shells, I’ll toss them right in the stock for extra oceany flavor.
Add flavor: Feel free to customize the flavor of your shrimp stock by adding mild vegetables like fennel, leeks, or scallion whites; soft herbs such as thyme stems, dill stems, or cilantro stems; or aromatics like peppercorns, coriander seed, or a strip of lemon peel.
Make-Ahead: Once the shrimp stock is finished cooking, cool it quickly to prevent bacterial growth. I usually place the pot in an ice bath or portion the stock into small deli containers to speed up cooling.
How to Store: Once cooled, store the stock in sealed containers in the fridge for 3 to 4 days. I also like freezing small portions in ice cube trays. Once frozen, I transfer the stock cubes to a labeled freezer bag so I can easily grab the exact amount I need without thawing the entire batch.
How to Reheat: Add as much stock (or frozen stock cubes) as you need to a saucepan and gently warm over low to medium heat until hot.
Nutrition
Calories: 207kcalCarbohydrates: 3gProtein: 29gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 229mgSodium: 218mgPotassium: 475mgFiber: 1gSugar: 1gVitamin A: 2196IUVitamin C: 3mgCalcium: 111mgIron: 1mg