Shrimp Stock

Name: Shrimp Stock
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: shrimp shells from 2 pounds of shrimp, or to taste; ½ cup roughly chopped onion; 1 lemon, sliced; ¼ cup roughly chopped celery; ¼ cup celery leaves, or to taste; 2 garlic cloves, crushed; 1 teaspoon whole black peppercorns; 3 sprigs fresh thyme; 2 bay leaves; 8 cups cold water

⏱️ Ready in 1h 10m 🥄 Prep 20 min 🔥 Cook 50 min 👥 4 servings

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 50 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 72

% Daily Value*

Total Fat 0.9g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 149mg 6%

Total Carbohydrate 6g 2%

Dietary Fiber 1.9g 7%

Total Sugars 1g

Protein 11.8g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan.

Cover with water.

Bring to a boil and reduce heat to low.

Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour.

Strain and use or freeze for later use.