Best Shrimp Stock Recipes

SHRIMP STOCK

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.

SHRIMP STOCK

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

AWESOME RICH SHRIMP STOCK

Steps:

• In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
• Add remaining ingredients except the water.
• Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
• Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
• Strain into a container extracting out all the goodness from the scraps.
• Cool completely and freeze or use as you like.

SHRIMP STOCK

Steps:

• Place shrimp shells and heads in a large colander and rinse under cold running water.
• Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
• Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.

SHRIMP STOCK (2 METHODS)

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.

SHRIMP STOCK

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.

SHRIMP SHELL STOCK

Steps:

• Put the shells in a medium saucepan and add about 1 quart water or enough to cover. Bring it to a boil, then take the pan off the heat and let the shells steep until the water cools. (Or, if you're in a hurry, use it right away.)
• Strain the stock, discard the shells, and add salt and pepper. Use immediately, refrigerate for up to 2 days, or freeze for up to a month.

SHRIMP STOCK

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.

SHRIMP STOCK

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.

BASIC SHRIMP STOCK

Steps:

• Heat oil in a large saucepan over high heat. Add shrimp shells and cook, stirring frequently, until toasted, about 10 minutes.
• Add onion, celery, carrot, leek, and garlic and cook for 3 minutes. Add 12 cups water, bay leaf, and thyme; bring to a boil. Reduce heat to medium and cook until reduced by half.
• Strain stock, discarding solids; let cool to room temperature. Stock may be used immediately or transferred to an airtight container and kept refrigerated for up to 3 days or frozen for up to 3 months.

SHRIMP STOCK FOR GUMBO

Steps:

• Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

SHRIMP STOCK FOR RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

CREOLE SHRIMP STOCK

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.

SHRIMP STOCK FOR SEAFOOD SHOOTERS

Steps:

• Wash the fish bones under cold running water, removing the gills from the heads.
• In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
• Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
• Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
• Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
• Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.

ROASTED SHRIMP STOCK

Steps:

• Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned.
• Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms) in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer!
• Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness.
• Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!

QUICK, CONCENTRATED SHRIMP STOCK

Steps:

• Place shrimp shells and whole garlic clove in a small saucepan and add 1 1/4 cups water. Bring to a boil, then reduce heat to low and simmer, covered, 5 minutes. Strain stock, discarding solids, and set aside. Let cool and refrigerate up to 2 days or freeze up to 3 months.

SHRIMP STOCK

Steps:

• 1. Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
• 2. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.

CAJUN SHRIMP STOCK

Steps:

• To make stock, place the shrimp shells in a large pot. Add onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups of cold water. Bring to a boil over high heat, reduce heat and simmer 30 minutes, strain, discard shells, vegetables, lemon and spices.

SHRIMP STOCK

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.