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Simple Shrimp Stock

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This simple shrimp stock recipe is made with shrimp shells, herbs, and vegetables. A freezer-friendly recipe that is good to make now and keep in stock for a while.

If you enjoy purchasing shrimp and they have the shells, don’t discard them, use them.

You can create a delicious shrimp stock that can be used in future dishes.

Before you head to the recipe read the entire post as it contains important information about shrimp stock.

Never made shrimp broth before? You will learn everything you need to know and you won’t mess this up.

Trust me!

Let’s begin.

What I came up with was a quick and delicious simple shrimp stock for lazy people, like me!

What can I use shrimp stock for?

There are many dishes you can use shrimp stock for. Such as soups, gumbo, grits, rice dishes, pasta, and more.

Recipes with Shimp Stock

If you are looking for recipes ideas to use your shrimp stock below are a few recipes to help you out.

Can you use cooked shrimp shells for stock?

Yes, you can use cooked shrimp shells to make stock. Raw shrimp shells are better as they give more flavor, but it is OK to use cooked shells.

If you are going to use cooked shells, I recommend you add more seasoning and vegetables, even sauteing them before adding them to the pot. Do not cook them for a long time as they are already cook, no more than 15 minutes.

How long will shrimp stock keep?

Shrimp stock can last no more than 3 days in the refrigerator, tops 5 days. We recommend that you freeze the stock if you are not planning to use it right away.

Store the shrimp stock in an airtight container before placing it in the refrigerator.

Can you freeze shrimp stock?

Yes, you can freeze shrimp stock in your freezer and it will last month. Use a freezer-friendly container or freezer-friendly bad and store the stock there. Make sure you label the container with the name and date.

To cook frozen shrimp stock, place it in the refrigerator the day before, and use it on your favorite recipe.

What are the ingredients to make shrimp stock?

To make this shrimp stock you are going to need the following ingredients:

  • water
  • shrimp shells and tails
  • butter
  • carrots
  • yellow onion
  • salt
  • basil
  • oregano
  • parsley
  • grounded pepper
  • bay leaf

How to make shrimp sock

Now that you have the ingredients it is time to make this recipe. Follow the step below and you will be enjoying this stock soon!

Use a large stockpot and place it on top of the oven. Turn the oven to medium heat.

Add the butter, carrots, onions, and seasoning to the pot and stir.

Once the butter has melted, add the shrimp shells and cook until they are pink.

Add the rest of the ingredients to the pot and stir.

Cover the pot and allow the stock to come to a boil.

Lower the temperature of the stove and allow the broth to simmer for about 35 to 45 minutes.

Once the stock is done, very carefully, drain the stock and discard the shells and veggies.

Your shrimp stock is ready!

Check out these recipes:

Simple Shrimp Stock Recipe

Simple Shrimp Stock Recipe

Simple Shrimp Stock Recipe

Yield: About 5 cups
Cook Time: 45 minutes
Total Time: 45 minutes

This simple shrimp stock recipe is made with shrimp shells, herbs, and vegetables. A freezer-friendly recipe that is good to make now and keep in stock for a while.

Ingredients

  • 8 cups of water
  • 1 lb of shrimp shells
  • 1 Tbsp of butter
  • 2 large carrots - sliced
  • Half a yellow onion - diced
  • 1 teaspoon of salt
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of parsley
  • 1 teaspoon of grounded pepper
  • 1 bay leaf

Instructions

Heat a large pot over medium heat and add butter, carrots, onion, and seasonings.
Once the butter is melted, add the shrimp and stir until they are pink.
Add what the rest of the ingredients.
Cover the pot and bring to a boil.
Reduce heat and simmer for about 35 - 45 minutes.
Strain the stock.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 1171mgCarbohydrates: 77gFiber: 6gSugar: 4gProtein: 14g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

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7 Comments

  1. I can’t wait to try this! My son only eats seafood, not meat. So every time we make a soup I use vegetable broth instead of chicken or beef. Shrimp stock sounds so much better. Thanks!

  2. I have never heard of shrimp stock…but we love shrimp and this sound great!! Thanks for sharing a unique recipe!

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