Shrimp Stock
Category:
Save shrimp shells and bits of vegetables in the fridge for a short time, or in the freezer for longer, until there are enough to create stock.
Makes approximately 8 quarts.
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- 20 (or more) shrimp shells (leaving the heads on will produce a more pungent broth)
- 1 1/2 cups (or more) chopped vegetables and herbs (fresh and whole or reserved odds and ends) in any combination: celery, onion, garlic, carrots, mushrooms, parsley, etc.
- 1/2 teaspoons (or to taste) of each of the following dried spices in any combination: cumin seeds, fennel seeds, peppercorns
- 2 (or more) dried bay leaves
Shrimp Stock Directions
- Place everything in a 9- to 10-quart pot. Fill the pot with water—leaving about an inch of space at the top—and bring to a boil. Lower the heat to a gentle simmer and cook for about 1 to 1½ hours. Occasionally check to see if there’s any thick foam on top that might need skimming.
- Allow to cool to room temperature.
- Strain the stock into glass jars—leaving a little room at the top for expansion—and place in the freezer until needed.
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