Shrimp Stock

Shrimp stock is a great way to utilize shrimp shells and heads that would otherwise be discarded. It provides a naturally sweet and complex base of flavors for soups, sauces and seafood dishes.

📝 Ingredients

• cooking oil ((only for Sauté method))
• 8-10 oz raw shrimp heads and shells ((from about 16-18 medium to large shrimp))
• 8 1/3 cups water
• 2 teaspoons salt

👨‍🍳 Instructions

1. 1--- Method 1 ---
2. 2Place a pot over medium heat and once the pot is hot, add cooking oil to thinly coat the bottom.
3. 3Add the shrimp shells and heads. Increase the heat and sauté until they are browned and smell flavorful, add the water.
4. 4Add salt and bring it to a boil, then lower the heat to maintain a gentle simmer. Cover and simmer for 45-60 minutes (or longer for stronger flavor).
5. 5Discard the shrimp shells and heads. The stock is ready to use right away, or you can let it cool down before storing it in the fridge for several days or several months in the freezer.
6. 6--- Method 2 ---
7. 7Preheat the oven to 400℉ (200℃). Place the shrimp shells and heads on a baking tray. Roast for about 15 minutes or until they are browned and smell flavorful.
8. 8Bring the water to a boil and then add the roasted shrimp shells and heads as well as the salt. Lower the heat to maintain a gentle simmer. Cover and simmer for 45-60 minutes (or longer for stronger flavor).
9. 9Discard the shrimp shells and heads. The stock is ready to use right away, or you can let it cool down before storing it in the fridge for several days or several months in the freezer.