Awesome Rich Shrimp Stock
Elevate your cooking with this "Awesome Rich Shrimp Stock," a deeply flavorful base perfect for enhancing soups, risottos, and seafood dishes. Crafted from sautéed shrimp shells and heads, this homemade stock boasts layers of complexity from aromatic vegetables like carrots, celery, and onion, paired with garlic, fresh thyme, and parsley stems. A touch of tomato paste adds depth, while the gentle simmering process coaxing out rich, briny notes ensures every drop is packed with umami goodness. Whether you're creating a comforting bisque or a gourmet paella, this easy-to-make stock will transform your recipes. Plus, it stores beautifully, ready to enrich your meals with restaurant-quality flavor anytime!
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Recipe Information
Ingredients
- 4 cups Shrimp shells and heads
- 8 cups Water
- 1 large Carrots
- 1 Celery stalk
- 1 medium Yellow onion
- 4 Garlic cloves
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 teaspoon Black peppercorns
- 1 teaspoon Kosher salt
- 6 Parsley stems
Instructions
Peel and devein shrimp if using fresh shrimp. Reserve the shells and heads; they will be the base of the stock.
Heat the olive oil in a large stockpot over medium heat.
Add the shrimp shells and heads to the pot. Sauté for 5-7 minutes, stirring frequently, until they turn a deep orange color and release a rich aroma.
Stir in the tomato paste and cook for 2 more minutes, allowing it to coat the shells and deepen in flavor.
Roughly chop the carrot, celery, and onion. Smash the garlic cloves without peeling them. Add all the vegetables to the pot and sauté for another 3 minutes.
Pour in the water and scrape the bottom of the pot with a wooden spoon to release any stuck-on bits of flavor.
Add the bay leaf, thyme sprigs, parsley stems, black peppercorns, and kosher salt. Stir gently to combine.
Bring the mixture to a boil over high heat, then reduce to a simmer.
Let the stock simmer uncovered for 45 minutes, skimming off any foam or impurities that rise to the surface as needed.
After simmering, strain the stock through a fine-mesh sieve into a clean bowl or pot. Discard the solids.
Let the stock cool to room temperature, then store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
Use this rich shrimp stock as a flavorful base for soups, risottos, and seafood dishes!
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
