Shrimp Stock 2 Methods
Elevate your culinary creations with this versatile Shrimp Stock recipe, featuring two distinct preparation methods: stovetop simmering and oven roasting. Packed with the robust flavors of shrimp shells, aromatic vegetables, and fresh herbs like thyme and parsley, this stock is the perfect base for seafood soups, risottos, or sauces. The stovetop method gives you a light and delicate broth, while the roasting method intensifies the flavor with a smoky depth, thanks to the caramelized shrimp shells. Ready in under an hour and easy to freeze, this recipe ensures you always have scratch-made, flavor-rich shrimp stock on hand. Whether you're a seasoned chef or a home cook, this recipe is your secret weapon for gourmet seafood dishes.
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Recipe Information
Ingredients
- 1 pound shrimp shells (heads and tails included)
- 1 medium onion, roughly chopped
- 1 medium carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 fresh thyme sprigs
- 4 parsley stems or whole sprigs
- 8 cups cold water
- 1 tablespoon olive oil (optional, for roasting method)
Instructions
Method 1: Stovetop Simmering
1. In a large stockpot, add the shrimp shells, onion, carrot, celery, garlic, bay leaf, black peppercorns, thyme, and parsley. Cover with 8 cups of cold water.
2. Place the pot over medium-high heat and bring to a simmer. Once simmering, reduce the heat to low and let the stock cook gently for 30 minutes. Skim off any foam that rises to the surface during cooking.
3. After 30 minutes, remove the pot from the heat. Strain the stock through a fine-mesh strainer or cheesecloth into a large container or bowl. Discard the solids.
4. Allow the stock to cool completely, then use immediately or store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Method 2: Oven Roasting
1. Preheat your oven to 400°F (200°C). Toss the shrimp shells with olive oil, then spread them evenly on a baking sheet. Roast in the oven for 10-12 minutes, or until the shells turn a deep orange-brown and develop a roasted aroma.
2. Transfer the roasted shrimp shells to a large stockpot. Add the onion, carrot, celery, garlic, bay leaf, black peppercorns, thyme, parsley, and 8 cups of cold water.
3. Place the pot over medium-high heat and bring to a simmer. Once simmering, reduce the heat to low and let the stock cook gently for 30 minutes. Skim off any foam that rises to the surface during cooking.
4. Strain the stock through a fine-mesh strainer or cheesecloth into a large container or bowl. Discard the solids.
5. Cool the stock completely and use immediately, or store in airtight containers as described above.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 11.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1269 mg | 98% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1326 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.
