Best 7 Shrimp Stock Recipes

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**Shrimp stock**, also known as shrimp broth, is a flavorful liquid made from simmering shrimp shells, vegetables, and herbs. It's a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and risottos. Making shrimp stock is a great way to use up leftover shrimp shells, and it's also a more sustainable option than buying store-bought stock.

This article provides three different recipes for shrimp stock:

1. **Classic Shrimp Stock**: This is a basic shrimp stock recipe that uses shrimp shells, vegetables, and herbs. It's a great all-purpose stock that can be used in a variety of dishes.

2. **Spicy Shrimp Stock**: This recipe adds a bit of heat to the classic shrimp stock. It's perfect for use in soups, stews, and curries.

3. **Asian Shrimp Stock**: This recipe uses Asian-inspired ingredients, such as ginger, garlic, and lemongrass. It's a great choice for use in Asian-inspired dishes, such as stir-fries and noodle soups.

No matter which recipe you choose, you're sure to end up with a delicious and flavorful shrimp stock that will elevate your cooking.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP STOCK



Shrimp Stock image

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Provided by TRB

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1 lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2 garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2 bay leaves
8 cups cold water

Steps:

  • Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g

SHRIMP STOCK (2 METHODS)



Shrimp Stock (2 Methods) image

Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.

Provided by Rita1652

Categories     Stocks

Time 1h15m

Yield 3 quarts, 24 serving(s)

Number Of Ingredients 15

8 cups uncooked shrimp, heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
1 leek, sliced and rinsed well
2 stalks celery, chopped
1 carrot, chopped
2 lemons, halved
4 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried tarragon leaves
1 teaspoon dried oregano leaves
3/4 teaspoon whole black peppercorn
2 teaspoons coarse salt
4 quarts water

Steps:

  • Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
  • Alternative method:
  • Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
  • Bring to a boil reduce heat to low.
  • Simmer for 45-60 minutes.

Nutrition Facts : Calories 13.9, Fat 0.1, Sodium 205.3, Carbohydrate 3.4, Fiber 1.1, Sugar 0.8, Protein 0.5

SHRIMP STOCK



Shrimp Stock image

Provided by Bryan Miller

Categories     project, appetizer

Time 1h

Number Of Ingredients 9

8 cups water
20 medium shrimp
2 tablespoons olive oil
1/2 medium carrot, peeled and coarsely chopped
1/2 medium onion, peeled and coarsely chopped
1/2 rib celery, coarsely chopped
1 medium tomato, coarsely chopped
1 clove garlic, peeled and minced
1/2 cup dry white wine

Steps:

  • Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
  • Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
  • Add the wine. Simmer 2 minutes.
  • Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.

Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 0 grams, TransFat 0 grams

SHRIMP STOCK



Shrimp Stock image

Chef Paul Prudhomme has always said "Don't add water to a dish when you can add stock." Even in a cake mix recipe, if it calls for water I add milk... It's all about making layers of flavors. This recipe doesn't cost a single penny to make, in ingredients, because it's literally garbage t hat makes the best stock.

Provided by Donna Graffagnino

Categories     Fish Soups

Time 3h5m

Number Of Ingredients 5

shrimp heads and peels
onion, celery, bell pepper, carrot peels, end pieces, skins, the stuff that you would normally throw away
garlic skins, parsley stems, green onion tops, corn cobs
15-20 whole peppercorns
1 tsp liquid crab boil (don't use to much, you don't want it to taste like shrimp boil water

Steps:

  • 1. When I cut onions, celery, bell peppers, peel garlic and carrots, etc., I save the ends and skins in Zip-Lock bags and freeze them. The same goes with corn cobs, shrimp peels and heads - don't throw them out, freeze them and make delicious stock out of them.
  • 2. When I make stock I use a 16 quart pot so that it makes a lot, so I usually have several bags of "garbage" to fill up the pot. You want to have at least a 4 to 1 ratio of shrimp peels to aromatics.
  • 3. Throw everything in, add water and bring it to a boil. Reduce heat and simmer on low heat for at least 1 1/2 hours. If you add the 1 teaspoon of liquid crab boil then it will smell like a shrimp boil - I love it! The shrimp peels will float to the top of pot so save enough room in the pot so it doesn't boil over.
  • 4. When ready, let it cool down, scoop out all of the garbage, then strain the stock through paper towel lined colander into another large container. Change the paper towels several times during the straining process. If you want your stock to be perfectly clear then strain it one or two more times.
  • 5. Pour into prepared pint jars and pressure can for 45 minutes at 11 lbs of pressure for dial gauge, or 10 lbs of pressure for weighted gauge. Pressure is different if you are above sea level.

CREOLE SHRIMP STOCK



Creole Shrimp Stock image

A basic shrimp stock for Louisiana-style cooking. Crab or fish stocks are made similarly, using crab shells or fish bones and heads.

Provided by Queen Dragon Mom

Categories     Creole

Time 1h40m

Yield 6 quarts

Number Of Ingredients 15

4 quarts shrimp shells
8 quarts cold water
2 tablespoons oil
4 ounces onions, diced
4 ounces leeks, white only, chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
8 bay leaves
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/2 teaspoon peppercorn, cracked black

Steps:

  • Rinse shells briefly under cool water.
  • Drain well.
  • Heat heavy pot on stove.
  • Add oil and shells.
  • Sweat shells briefly until they turn pink.
  • Add vegetables, sweat for 2-3 minutes.
  • Add cold water, parsley and herbs, bring to boil.
  • Reduce heat, simmer for 1 hour.
  • Strain liquid through fine cotton cloth, without pressing or aqueezing.
  • Return liquid to a clean pot, add lemons, bring to full boil.
  • Reduce heat and simmer about 15 minutes until lemon is infused into stock.
  • Remove lemon.
  • Cool stock completely, freeze for future use.

Nutrition Facts : Calories 87, Fat 4.9, SaturatedFat 0.7, Sodium 65.6, Carbohydrate 11.2, Fiber 2.9, Sugar 3.4, Protein 1.4

SHRIMP STOCK



Shrimp Stock image

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

Provided by Kozmic Blues

Categories     Stocks

Time 50m

Yield 3 1/2 quarts

Number Of Ingredients 13

shrimp shells, from about 2 pounds of large shrimp
2 onions, halved
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried oregano
3/4 teaspoon black peppercorns
2 teaspoons salt
4 quarts cold water

Steps:

  • Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
  • Bring to a boil on high heat.
  • Reduce heat and simmer for 10 minutes.
  • Raise heat to medium and cook for 1/2 hour.
  • Strain completely.
  • If not using immediately, cool and refrigerate.
  • Will keep for 30 days.

Nutrition Facts : Calories 47.3, Fat 0.4, SaturatedFat 0.1, Sodium 1388.5, Carbohydrate 11.5, Fiber 3.2, Sugar 4, Protein 1.8

SHRIMP STOCK



Shrimp Stock image

Categories     Shrimp     Raw     Simmer     Boil

Number Of Ingredients 9

2 tablespoons canola oil
4 cups raw shrimp shells and tails
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk, coarsely chopped
1 cup dry white wine
1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes
1 bay leaf
8 black peppercorns

Steps:

  • Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

Tips:

  • Use fresh or frozen shrimp shells. Fresh shrimp shells will produce the best flavor, but frozen shells can also be used. Just be sure to thaw them completely before using.
  • Roast the shrimp shells before simmering. Roasting the shrimp shells adds a deep, rich flavor to the stock. You can roast them in the oven or on the stovetop.
  • Use a variety of vegetables. The vegetables you use will help to flavor the stock. Common vegetables used in shrimp stock include carrots, celery, onions, and garlic.
  • Add aromatics. Aromatics are herbs, spices, and other ingredients that add flavor to the stock. Common aromatics used in shrimp stock include bay leaves, thyme, parsley, and peppercorns.
  • Simmer the stock for at least 30 minutes. The longer you simmer the stock, the more flavor it will have. You can simmer it for up to 2 hours for a richer flavor.
  • Strain the stock. Once the stock has simmered, strain it through a fine-mesh sieve to remove the solids.
  • Use the stock immediately or store it for later. Shrimp stock can be used immediately in your favorite recipes or stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Shrimp stock is a delicious and versatile ingredient that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you have some shrimp shells, don't throw them away! Use them to make a delicious shrimp stock that you can use to create amazing dishes.

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