How to Make Shrimp Stock
This easy shrimp stock recipe is freezer friendly and so tasty!
Servings: 5 cups
- 1 tbsp. oil
- 4-5 cups shrimp heads and shells
- 1 onion, quartered with skins on
- 1 large carrot cut into chunks
- 1 celery stalk cut into chunks
- 3 garlic cloves pounded
- 2 bay leaves
- ½ tsp. peppercorns
- 6 cups water
In a large stock pot over medium heat, heat oil. Add shrimp heads and shells and cook, stirring occasionally, for about 7 to 10 minutes or until color changes to pink.
Add onions, carrot, celery, garlic, bay leaves, peppercorns and water.
Bring to a boil, skimming any scum or foam that floats on top. Lower heat and simmer, uncovered, for about 20 to 25 minutes or until the liquid has turned to light-orange color. Occasionally skim foam on surface and press shrimp heads with back of spoon to extract more flavor.
Using a fine-mesh sieve, strain stock and discard shrimps and aromatics. Allow to cool and transfer to a container with a tight fitting lid. The stock will be good for 3 days in the fridge and up to 2 months in the freezer.
Calories: 147kcal | Carbohydrates: 4g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 258mg | Sodium: 821mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2038IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg