Shrimp Stock recipe

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Ingredients

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

Nutrition Info

71.5 calories
carbohydrate: 6 g
cholesterol: 89.6 mg
fat: 0.9 g
fiber: 1.9 g
protein: 11.8 g
saturatedFat: : -
servingSize: -
sodium: 148.8 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Recipe Yield

1 quart

Recipe Note

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

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