Shellfish Stock
Simmering shrimp shells and aromatics turns kitchen scraps into a briny, deeply flavored stock.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free
Allergens
Shellfish
This stock is built from shrimp, crab, or lobster shells roasted briefly to deepen flavor, then simmered with onion, celery, and tomato paste for a rich, briny base. Use it for seafood bisques, risotto, paella, or gumbo wherever a shellfish-forward backbone is needed. Freezing it in batches makes it easy to pull out exactly the amount a recipe calls for.
Ingredients
- 1 1/2 pounds shrimp shells and heads (or a mix of shrimp, crab, and lobster shells)
- 2 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 whole black peppercorns
- 8 cups water
- 1/2 teaspoon salt
Method
-
Preheat oven to 400°F. Spread the shrimp shells on a sheet pan and roast until fragrant and lightly browned, about 10 minutes.
-
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 6 minutes.
-
Add the garlic and tomato paste, and cook, stirring constantly, until the paste darkens slightly, about 2 minutes.
-
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until reduced by half, about 2 minutes.
-
Add the roasted shells, thyme, bay leaf, peppercorns, water, and salt. Bring to a boil over high heat.
-
Reduce heat to low and simmer gently, uncovered, skimming any foam from the surface occasionally, for 45 minutes.
-
Remove from heat and let cool slightly, about 10 minutes.
-
Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract liquid, then discard the solids.
-
Cool the stock to room temperature, then refrigerate for up to 5 days or freeze in airtight containers for up to 3 months.
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Shellfish Stock
This stock is built from shrimp, crab, or lobster shells roasted briefly to deepen flavor, then simmered with onion, celery, and tomato paste for a rich, briny base. Use it for seafood bisques, risotto, paella, or gumbo wherever a shellfish-forward backbone is needed. Freezing it in batches makes it easy to pull out exactly the amount a recipe calls for.
1 hr 50 min 16 oz 35 cal
Ingredients
- 1 1/2 pounds shrimp shells and heads (or a mix of shrimp, crab, and lobster shells)
- 2 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 whole black peppercorns
- 8 cups water
- 1/2 teaspoon salt
Method
- 1
Preheat oven to 400°F. Spread the shrimp shells on a sheet pan and roast until fragrant and lightly browned, about 10 minutes.
- 2
Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 6 minutes.
- 3
Add the garlic and tomato paste, and cook, stirring constantly, until the paste darkens slightly, about 2 minutes.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until reduced by half, about 2 minutes.
- 5
Add the roasted shells, thyme, bay leaf, peppercorns, water, and salt. Bring to a boil over high heat.
- 6
Reduce heat to low and simmer gently, uncovered, skimming any foam from the surface occasionally, for 45 minutes.
- 7
Remove from heat and let cool slightly, about 10 minutes.
- 8
Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract liquid, then discard the solids.
- 9
Cool the stock to room temperature, then refrigerate for up to 5 days or freeze in airtight containers for up to 3 months.
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