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Shrimp Stock

Whenever you make anything with shrimp save the shells by putting them into a freezer zip lock bag and freeze until you're ready to make your stock.
Prep Time5 minutes
Cook Time1 hour
Straining of the stock20 minutes
Total Time1 hour 25 minutes
Course: stock
Cuisine: stock
Keyword: shrimp, stock
Servings: 3 quarts
Author: Larry Stasiak

Equipment

  • 1 stock pot (large)

Ingredients

  • 2 lbs. Shrimp shells
  • 14 cups cold water
  • 1 white, yellow or sweet onion (rough chop)
  • 1 cup carrots (rough chop)
  • 1 cup celery (rough chop)
  • 3 Garlic cloves (smashed)
  • 2 tbsp. parsley
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaf

Instructions

  • Rinse the shells in cold water and add them to the stock pot. Add all other ingredients. Bring to a boil. Reduce heat and simmer uncovered for 1 hour. Skim the impurities as they rise to the top.
  • Remove from heat and strain the stock into a smaller container or a bowl. Fill a large container with ice and water to make a ice bath. Place the strained stock to the ice bath to cool quickly. Refrigerate or freeze in smaller containers.

Notes

I typically make larger quantities.  So I will freeze whatever I don't plan on using within a couple days. 
Eat like a king, you deserve it! 
Give it a rub!