Creole Shrimp Stock
Packed with the bold flavors of the Louisiana bayou, this Creole Shrimp Stock is an essential building block for any seafood dish. Made with sautéed shrimp shells, aromatic vegetables, and spice-infused herbs like thyme, bay leaves, and cayenne pepper, this stock delivers rich depth and complexity. The addition of tomato paste enhances its savory notes, while fresh parsley stems and whole black peppercorns provide a vibrant, fresh finish. Perfect as the base for gumbo, jambalaya, or seafood stews, this versatile homemade stock elevates your dishes with authentic Creole flair. Plus, it’s easy to make, using everyday ingredients like onion, celery, and carrot, and can be frozen for later use, making it a convenient option for meal prep enthusiasts. Optimize your flavor game with this irresistible Creole Shrimp Stock recipe!
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Recipe Information
Ingredients
- 2 cups Shrimp shells
- 1 medium, chopped Yellow onion
- 2 stalks, sliced Celery
- 1 medium, sliced Carrot
- 1 small, chopped Green bell pepper
- 4 cloves, crushed Garlic
- 2 tablespoons Tomato paste
- 2 pieces Bay leaves
- 1 teaspoon Thyme (dried)
- 6 pieces Parsley stems
- 1 teaspoon Whole black peppercorns
- 1 pinch Cayenne pepper
- 8 cups Water
- 2 tablespoons Vegetable oil
Instructions
1. Gather all your ingredients and ensure your shrimp shells are clean and free of any debris. Pat them dry with a paper towel if necessary.
2. Heat the vegetable oil in a large stockpot over medium heat.
3. Add the shrimp shells to the pot and sauté for 5-7 minutes, stirring occasionally, until they turn pink and release a fragrant aroma.
4. Add the chopped onion, celery, carrot, green bell pepper, and crushed garlic to the pot. Stir well and cook for an additional 5 minutes until the vegetables soften slightly.
5. Stir in the tomato paste, allowing it to coat the shrimp shells and vegetables. Cook for 2-3 minutes, letting the tomato paste develop its flavor.
6. Add the bay leaves, dried thyme, parsley stems, black peppercorns, cayenne pepper, and water to the pot. Stir everything gently to combine.
7. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let the stock simmer uncovered for 45 minutes. Skim off any foam or impurities that rise to the surface.
8. After 45 minutes, turn off the heat and allow the stock to cool slightly. Strain the stock through a fine mesh sieve or cheesecloth into a large bowl or container, discarding the solids.
9. Taste and adjust seasoning, if necessary. Let the stock cool completely before storing it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
10. Use this flavorful Creole Shrimp Stock as a base for soups, stews, and Creole classics like jambalaya or gumbo.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 257 mg | 5% | |
*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.
