I have been making homemade shrimp stock for years because it is inexpensive to make and adds delicious flavors to my home-cooked recipes. It is also a great way to use shrimp shells that usually get tossed.
How to make Homemade Shrimp Stock:
Start with a large pot, some olive oil, and your shrimp shells. Toast the shrimp shells over medium heat in the oil. It add so much depth of flavor. I forgot to do it once, and the shrimp stock was lacking richness.
Next add your seasonings and aromatics. I stick to just a few basics including whole bay leaves, whole pepper corns, and some fresh onion. You could add other aromatics, like celery and carrot if you wish.
Finally, cover with water and simmer. Thrity minutes is the minimum amount of time you should let it simmer. It can go longer to depthen the flavors, but I’m usually making it to use for dinner and want to get on with the process. Thirty minutes of simmer also consistently yields 4 cups stock after using 5 cups water, which is nice to have an even amount to use in recipes!
Recipes to try this Homemade Shrimp Stock:
I adore this stock in soups or stews like Louisiana Shrimp Gumbo or Brazilian Coconut Shrimp Stew.
I also use this stock in smaller amounts for pan sauces like in this Trout Piccata recipe.
Try it in a gravy like the one used to make this Shrimp Etoufee dish, or use the stock to make grits for Shrimp and Grits.
- Shrimp shells from 1lb shrimp
- 1 TBS olive oil
- 6 peppercorns
- 1 bay leaf
- ¼ of a medium onion
- 5 cups water
- Add the olive oil to a large pot and top with shrimp shells. Cook over medium heat until the shells turn bright pink, about 3 minutes.
- Add the peppercorns, bay leaf, onion and water to the pot. Bring to a boil and let simmer for 30 minutes.
- Refrigerate and use within 1-2 days or freeze.
