Homemade Shrimp Stock
A sweet, briny stock made from sautéed shrimp shells, ideal for paella, gumbo and seafood soups.
Save your shrimp shells—forty-five minutes of gentle simmering turns kitchen scraps into liquid gold.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Shrimp - 600 g
- Tomato Paste - 1 tsp
- Thyme - 1 sprig
- Celery - 1 stalk
- Water - 2.5 l
- Parsley - 3 sprigs
- Onion - 1 piece
- Carrots - 1 piece
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 1 tbsp
Directions
Step 1
Heat olive oil in a stockpot over medium heat.
Step 2
Add shrimp shells; sauté 3 min until pink and aromatic.
Step 3
Stir in onion, carrot, celery and garlic; cook 3 min.
Step 4
Deglaze with a splash of cold water, then add the remaining water.
Step 5
Add parsley, thyme, bay leaves, peppercorns, salt and tomato paste.
Step 6
Bring to a light simmer, skim foam and cook uncovered 30 min (do not boil hard).
Step 7
Strain through a fine sieve, pressing shells gently.
Step 8
Cool; refrigerate up to 3 days or freeze 3 months.
Cook's Notes
For a deeper colour, briefly toast the shells in a hot dry pan before adding oil.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Tomato Paste: Concentrated Flavor, Lycopene-Rich Staple
Water: The Essential Element for Life and Health
Golden Milk: Anti‑Inflammatory Turmeric Latte
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Shrimp: Lean 24 g Protein and Omega-3 in 100 Calories
Thyme: Fragrant Herb for Roasts, Soups & Marinades
Bay Leaves: Nutrition, Benefits and Uses