Shrimp Stock

Shrimp Stock – Bursting with flavor from loads of fresh herbs and spices. Add into any dish to instantly enhance the dish. Forget the store-bought stock and learn how to create your own with this super simple recipe.

📝 Ingredients

• 1 to 2 lb Shells and head of shrimps
• 2 tsp olive oil
• 1 onion (peeled and quartered)
• 2 carrots (chopped into large pieces)
• 2 stalks celery with the leaves (chopped into large pieces)
• 3 cloves garlic (peeled and smashed)
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/3 cup fresh parsley
• 1 tsp whole peppercorns
• 1 tsp salt
• 6 cups water

👨‍🍳 Instructions

1. 1Rinse the shells with cold running water and drain in a large colander
2. 2In 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.
3. 3Stir in the onions, celery, and carrots. Cook for about 4-5 mins.
4. 4Add the garlic, thyme, bay leaves, garlic, peppercorns, salt, and water.
5. 5Bring 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.
6. 6Turn off heat and drain the stock through a fine mesh into a bowl.
7. 7Leave to cool completely before refrigerating or freezing.
8. 8This shrimp stock will last for up to 3 days in the refrigerator or freeze in an airtight container for up to 2 months.