Shrimp Stock
Elevate your seafood dishes with the rich, aromatic flavors of homemade Shrimp Stock—a true kitchen essential for any culinary enthusiast. Crafted from sautéed shrimp shells, fresh vegetables like onion, carrot, and celery, and vibrant aromatics including garlic, thyme, and bay leaves, this stock is simmered to perfection for deep, complex flavors. Tomato paste adds a touch of sweetness and depth, while peppercorns provide subtle spice. Perfect as a base for chowders, bisques, or seafood risottos, this versatile stock is an easy, economical way to maximize every part of your shrimp. Whether you’re making a hearty stew or adding dimension to a delicate sauce, this luxurious, made-from-scratch stock guarantees a flavorful foundation for your next culinary masterpiece.
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Recipe Information
Ingredients
- 1 pound Shrimp shells (from raw shrimp)
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 medium Carrot
- 2 stalks Celery stalk
- 3 cloves Garlic cloves
- 1 tablespoon Tomato paste
- 2 leaves Bay leaf
- 5 sprigs Fresh thyme sprigs
- 1 teaspoon Black peppercorns
- 8 cups Water
- Salt (optional, to taste)
Instructions
Peel the shrimp and reserve the shells. The shrimp meat can be stored for another recipe. Rinse the shells under cold water to clean off any debris.
Dice the yellow onion, carrot, and celery into medium chunks. Smash the garlic cloves with the side of a knife to release their flavors.
In a large stockpot, heat the olive oil over medium heat. Add the shrimp shells and sauté for 5-7 minutes, stirring occasionally, until they are pink and fragrant.
Add the onion, carrot, celery, and garlic to the pot. Sauté for another 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and cook for 1-2 minutes to caramelize, coating the shells and vegetables.
Add the bay leaves, thyme sprigs, and black peppercorns to the pot. Pour in 8 cups of water, ensuring the shells and vegetables are fully submerged.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 45 minutes.
Skim off any foam or impurities that rise to the surface during cooking to keep the stock clear.
After 45 minutes, remove the pot from the heat. Carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
Taste the stock and season with salt if desired. Allow the stock to cool before transferring it to airtight containers.
Refrigerate the stock for up to 3 days or freeze it for up to 3 months. Use it as a base for soups, stews, or seafood dishes.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1295 mg | 28% | |
*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.
