If you love shrimp (and aren’t allergic) then I must highly suggest that you make your own Homemade Shrimp Stock for your next seafood-y soup or risotto.
Oh yes!!! Shrimp STOCK!
So, don’t freak out. Unless you absolutely, 100%, hands-down HATE shrimp. Or are allergic. BUT if you love shrimp and are not allergic, then I must highly suggest that you make your very own homemade shrimp stock for your next seafood-y soup or risotto.
Shrimp broth (or stock) is surprisingly easy, or as easy as you want to make it. It can be as basic as shrimp shells and water for a quick light stock. Orrrr go on and gussy it up with onion, carrots, celery, herbs and spices. You get to choose your own adventure here.
Today, we’re gussy-ing. Natch.
To Make Homemade Shrimp Stock You Will Need:
- light olive oil
- shells from 1 to 2 pounds of shrimp
- bay leaf
- whole coriander
- black peppercorn
Believe it or not, this is my first stock or broth recipe to be posted on SS. I do have others broth recipes, both a vegetable broth and chicken broth– which can be found in my book. But after recently having the most amazing soup at a local restaurant, I tasted my way through it, bite by bite. Which then inspired me to make and test out a recipe for homemade shrimp stock.
Because I’m pretty sure it was in the soup that I ate.
So I bought a few pounds of wild caught, headless, shell-on and tail on shrimp. I removed the shells, tails and de-veined about 25 to 30 shrimp total. Do not let the shelling and deveining of scare you!! This whole process takes a little bit of time, if you’re new to this shelling process you can see how I did it in this post. If you’re more familiar then this process should take about 25 minutes. I listen to my favorite station on Pandora while doing this which makes it much more bearable. Once you’ve successfully peeled and deveined all the shrimp, rinse the shells under cool water. I also rinse the shrimp too, but separately.
Then I just drizzled a teaspoon of safflower oil into the bottom of my heavy bottom pot and then dumped in the rinsed shrimp shells, onion, carrot, celery and garlic. Then simply cook over medium heat for about 10 minutes.
After the 10 minutes are up, add in the parsley sprigs, bay leaves, peppercorns and coriander seeds along with 6 cups cool water. Now just cover–leaving the lid askew–and bring to a boil. Once at a rolling boil, reduce the heat to low and simmer for 15 minutes.
The peels from the onion will help deepen the color of the broth to a beautiful rich golden color. I always leave the peels on when making homemade broth or stock.
That’s it! See how easy AND how pretty!?
Ladle most of the veggies into a mesh strainer that is set into a large bowl before pouring the rest of the homemade shrimp stock through. Allow to cool, then store it in pre-measured, freezer-safe containers or ice cube trays for easy portioning later on when cooking.
You can use homemade shrimp stock in replace of store-bought fish broth/stock and even clam juice. It’s amazing and I’m super excited to use it in my upcoming soup recipe. So the next time you have a bunch of shrimp shells leftover DO NOT toss them! It takes only minutes to make a quick stock. If you’re not in the mood the freeze the shells and make the stock later on.
Go on! Get your shrimp stock on. (<—–sounded way cooler in my head)
Homemade Shrimp Stock
- 1 teaspoon extra light olive oil
- shells from 2 pounds of shrimp, rinsed
- 1 medium yellow onion, peel left on and quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves fresh garlic, smashed and peeled
- 6 sprigs fresh parsley
- 2 bay leaves
- 1/2 teaspoon whole dried coriander seeds
- 1/4 teaspoon black peppercorns
- 6 cups cold water
- Add the oil, shrimp shells, onion, carrots, celery and garlic to a heavy bottom pot that has a tight fitted lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes.
- Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot, leaving the lid askew and bring to a boil. Reduce heat and simmer for 15 minutes.
- Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells to the strainer before carefully pouring the remaining stock through. Discard shrimp shells and vegetables.
- Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen up to 3 months.
- Simply Scratch Tip: To freeze, pre-measure the stock into freezer-safe containers or ice cube trays for easy portioning later on when cooking. 2 cup measures are great for soups and risotto, while the ice cube trays are best for sauces.
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