Basic Shrimp Stock Recipes

SHRIMP STOCK

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

BASIC SHRIMP STOCK

Steps:

• Heat oil in a large saucepan over high heat. Add shrimp shells and cook, stirring frequently, until toasted, about 10 minutes.
• Add onion, celery, carrot, leek, and garlic and cook for 3 minutes. Add 12 cups water, bay leaf, and thyme; bring to a boil. Reduce heat to medium and cook until reduced by half.
• Strain stock, discarding solids; let cool to room temperature. Stock may be used immediately or transferred to an airtight container and kept refrigerated for up to 3 days or frozen for up to 3 months.

SHRIMP STOCK

Steps:

• Rinse the shells with cold running water and drain in a large colander
• In a large stockpot, heat olive oil. Add in the shrimp shells and cook for about 2-3 mins, constantly stirring or until it becomes pink and fragrant.
• Stir in the onions, celery, and carrots. Cook for about 4-5 mins.
• Add the garlic, thyme, bay leaves, garlic, peppercorns, salt, and water.
• Bring to a rolling boil over high heat, then reduce heat to medium-low and leave simmer for another 45 minutes to an hour. Skimming occasionally to remove any foam that rises to the surface.
• Turn off heat and drain the stock through a fine mesh into a bowl.
• Leave to cool completely before refrigerating or freezing.
• This shrimp stock will last for up to 3 days in the refrigerator or freeze in an airtight container for up to 2 months.

HOW TO MAKE A QUICK SHRIMP STOCK

Steps:

• Gather the ingredients.
• In a large skillet , heat the oil over medium-low heat. Add the shrimp shells and toss well.
• Allow the shells to cook for 2 to 3 minutes, stirring often.
• Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
• Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
• Taste and add a pinch of salt if necessary.

SHRIMP STOCK

Steps:

• 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.