Homemade Shrimp Stock
The best homemade shrimp stock recipe using leftover shrimp shells. This shrimp broth has a light flavor and is perfect for all your favorite seafood dishes.
Servings: 6
Calories: 95kcal
Ingredients
- 2 Tablespoons olive oil
- 4 cups uncooked shrimp shells
- 1 cup dry white wine
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 3 cloves garlic smashed
- 1 bay leaf
- 2-3 sprigs fresh thyme
- 6 -8 sprigs fresh parsley
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons whole black peppercorns
- 8 cups filtered water
Instructions
- In a large stock pot heat olive oil over medium heat. Add the shrimp shells and sauté until they turn pink, stirring frequently. About 4 to 5 minutes.
- Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.
- Add the remaining ingredients. Add the water and bring to a low boil. reduce heat and simmer for 30 to 40 minutes.
- Remove from heat and cool slightly. Strain the stock through a fine mesh sieve or cheesecloth lined colander into another pot or large bowl.
Notes
- You can save shells from shrimp in a plastic freezer bag and make the stock once you have about 4 cups of shells.
- If your shells are frozen rinse with cold water and drain in a colander.
- Allow the shrimp stock to cool before transferring it to containers. You can refrigerate the stock for up to 5 days or freeze it for longer storage.
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