Recipe

3 home made chicken stock in quart containers

Homemade Shrimp Stock

Make any recipe better by using a homemade, rich stock. It's simple to make, easy to freeze, and adds a flavor foundation that will elevate the entire dish.

5 from 1 vote

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Prep Time: 20

Cook Time: 1 15

Cooling Down: 15

Total Time: 1 50

Servings: Cups

Calories: 63kcal

Author: Sweet Daddy D

Here's What You Need

4 quarts shrimp shells with heads
¼ cup margarine See Notes
1 large onion quartered
3 stalks Celery with leaves
2 large carrots
1 heads garlic sliced in half
1 Bunch green onions
1 bunch parsley tied together
10 peppercorns in spice bag
4 quarts cold water

Herb and Spice Blend-Tied in a Bouguet Garni

1 ounce fresh thyme See Notes
1 ounce fresh basil See Notes
1 ounce fresh oregano See Notes
2 bay leaves

Here's What You Do

Roasting the Shells (optional)

Preheat oven to 450 degrees. (See Notes)
Spread shrimp shells and heads in a single layer on a lined baking sheet. (Use two baking sheets if necessary).
Pour melted margarine over the shells; mix the margarine on all the shells.
Place baking sheets in preheated oven and let roast for about 20 minutes.

Prepare Remaining Ingredients

Quarter the yellow onion. Chop the celery into short pieces. Tie the herbs together in a Bouquet Garni; tie the parsley and the green onions into Bouquets Garni. Place peppercorns and bay leaves in a small garni (spice) bag.

Make the Stock

Add a little vegetable oil to a Dutch oven over medium heat; add the cut vegetables (yellow onions, carrot, and garlic), cut side down, to the stockpot; saute until slightly seared, about 8 minutes.
Add the roasted (with any liquid generated during roasting) or raw shells to the stockpot; stir and saute until the shells turn pinkish-red, about 5 minutes.
Add the celery (with leaves), Bouquets Garni, and the garni bag to the Dutch oven.
Add the cold water to about 1 inch above the shells.
Increase the heat to high and bring the liquid to a slight boil, then immediately reduce the heat to maintain a slight simmer. (See Notes)
Maintain a very low simmer for about 1 hour. Do not stir.
From time to time, skim off any impurities that rise to the surface. Do not stir the impurities back into the stock.
Turn off the heat and allow the stock to cool so it will be easier to handle and the flavors continue to blend.
Place a strainer or colander over a large bowl; using a slotted spoon, remove the solids and drain until all the solids have been removed.
Discard all the solids and return the drained stock back into the stockpot.
Place a fine mesh strainer, and pour the liquid through to remove any remaining solids. (See Notes)
The stock can be used immediately or stored in the refrigerator for a couple of days. If the stock will not be used within a couple of days, place the strained stock in freezer containers, label the containers, and freeze for up to six months.

Recipe Notes

Please refer to my article, Homemade Shrimp Stock, for detailed step-by-step instructions with photos, ingredient and substitution notes, storage tips, and Lagniappe Tips to help you make the best stock.

Roasting or sautéing the shells before simmering builds deeper flavor through the Maillard reaction, adding toasted, umami-rich notes that carry into the stock.

Maintain the lowest simmer possible to keep the stock clear. Skim any foam or impurities from the surface and avoid stirring them back into the liquid.

For a clearer stock, line your strainer with cheesecloth or a damp paper towel when making the final pass.

Save shrimp shells in the freezer after peeling. When you’ve collected enough, make a batch of stock—no need for a full amount at once.

Use fresh herbs when possible and tie them in a bouquet garni so they’re easy to remove. If using dried herbs, place them with the peppercorns and bay leaf in a spice or garni bag.

Choose herbs that support the seafood flavor without overpowering it. Thyme, basil, marjoram, parsley, and oregano all work well.

Do not add salt when making stock. Stock is an ingredient in your final dish, so season the finished recipe instead to avoid oversalting.

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