Homemade Shrimp Stock

Homemade Shrimp Stock

Simmering shrimp shells with aromatics turns kitchen scraps into a deeply savory seafood base.

Total 55 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Shellfish

This stock transforms saved shrimp shells and heads into a rich, briny liquid perfect for gumbo, risotto, bisque, or paella. A short roast before simmering deepens the flavor, while a quick simmer keeps the stock clean and clear rather than cloudy.

Ingredients

  • 1 pounds shrimp shells and heads, reserved from peeling shrimp
  • 1 tablespoon olive oil
  • 1 yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 carrot, roughly chopped
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/4 cup dry white wine
  • 6 cups water
  • 1 teaspoon salt

Method

  1. Heat olive oil in a 6-quart saucepan over medium-high heat. Add shrimp shells and heads and cook, stirring frequently, until shells turn bright pink-orange and smell toasted, 4 to 5 minutes.

  2. Add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

  3. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Simmer until the wine reduces by half, about 2 minutes.

  4. Add the water, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low so the stock barely simmers.

  5. Simmer uncovered, skimming any foam from the surface occasionally, for 30 minutes to extract flavor without clouding the stock.

  6. Remove from heat and let cool slightly, about 10 minutes, then strain through a fine-mesh sieve into a large bowl or jar, discarding the solids.

  7. Use immediately, or cool completely and refrigerate up to 4 days or freeze up to 3 months.

Rate this recipe

★ 3.5 (1)

Homemade Shrimp Stock

This stock transforms saved shrimp shells and heads into a rich, briny liquid perfect for gumbo, risotto, bisque, or paella. A short roast before simmering deepens the flavor, while a quick simmer keeps the stock clean and clear rather than cloudy.

55 min 16 oz 35 cal

Ingredients

  • 1 pounds shrimp shells and heads, reserved from peeling shrimp
  • 1 tablespoon olive oil
  • 1 yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 carrot, roughly chopped
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/4 cup dry white wine
  • 6 cups water
  • 1 teaspoon salt

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium-high heat. Add shrimp shells and heads and cook, stirring frequently, until shells turn bright pink-orange and smell toasted, 4 to 5 minutes.

  2. 2

    Add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

  3. 3

    Pour in the white wine and scrape the bottom of the pot to release any browned bits. Simmer until the wine reduces by half, about 2 minutes.

  4. 4

    Add the water, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low so the stock barely simmers.

  5. 5

    Simmer uncovered, skimming any foam from the surface occasionally, for 30 minutes to extract flavor without clouding the stock.

  6. 6

    Remove from heat and let cool slightly, about 10 minutes, then strain through a fine-mesh sieve into a large bowl or jar, discarding the solids.

  7. 7

    Use immediately, or cool completely and refrigerate up to 4 days or freeze up to 3 months.