Homemade Shrimp Stock
Here's What You Need
- 2 to 3 quarts shrimp shells with heads Shells and heads from approximately 3 to 5 pounds of shrimp
- 1/4 cup margarine or butter
- 1 large onion quartered
- 1 large bell pepper quartered
- 5 or 6 stalks Celery with leaves
- 2 heads garlic sliced in half
- 1 bunch parsley tied together
- 30 peppercorns in spice bag
- 6 quarts cold water
Herb and Spice Blend-Tied in a Bouguet Garni
- 1 ounce fresh thyme
- 1 ounce fresh basil
- 1 ounce fresh oregano
- 2 bay leaves
Here's What You Do
Prepare the Ingredients
- Preheat oven to 450 degrees.
- Place the margarine or butter in a pyrex measuring cup and melt in microwave.
- 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 and mix together so some margarine gets on all the shells.
- Place baking sheets in preheated oven and let roast for about 20 minutes.
- Quarter the onion and bell pepper-no need to peel or de-seed. Chop the celery into halves. Tie the herbs together in a Bouquet Garni and tie the bunch of parsley together. Place peppercorns in a small spice bag.
Make the Stock
- Remove the shells from the oven and add them and the resulting juice into a large stock pot. (If using two baking dishes, place shells from one in the stock pot, then add vegetables before adding remaining shells)
- Add all the cut vegetables, parsley, garlic, Bouquet Garni and pepper to the stock pot and mix together with shells.
- Add the cold water, the shells should be completely covered in water by about an inch.
- Place the stock pot over high heat and bring to a heavy boil.
- Immediately reduce the heat to a simmer, cover the pot and simmer for about 2 hours, stirring occasionally to keep things mixed up.
- Remove the cover and maintain a low simmer for about 1 hour until the liquid has reduced down to about half of original volume.
- Turn off the heat and allow 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, place the solids into the strainer and allow to drain.
- Continue this until all the solids have been removed from the stock pot.
- Discard all the solids and return the drained stock back into the stockpot.
- Place some cheese cloth in the strainer or colander, or use a very fine mesh strainer, and pour the liquid through to remove any remaining solids.
- This 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 and freeze for up to six months.