Rich Shrimp Stock
This stock is so easy to make, yet so flavorful—make a batch every time you have shells and heads from fresh shrimp and you’ll never have to worry about where to get shrimp stock again. You’ll find that toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways.
Servings: 12 cups
- 1 to 1 1/2 pounds shrimp shells and heads
- 1 tablespoon vegetable or olive oil
- 14 cups water
- 1 large onion unpeeled, roughly chopped (the onion peel deepens the color of the stock)
- 1/2 cup roughly chopped celery
- 2 carrots roughly chopped
- 2 cloves garlic peeled and smashed
- 2 bay leaves
- 1 teaspoon salt
- 2 teaspoons black peppercorns
- 3 sprigs fresh thyme
- 2 large sprigs fresh parsley
Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)
Serving: 1cup | Calories: 21kcal | Carbohydrates: 3g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 215mg | Potassium: 0mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 2g