Roasted Shrimp Stock Recipe

Name: Roasted Shrimp Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shrimp shells, packed; 3 tablespoons olive oil; 1 1/2 teaspoons garlic salt; 1 gallon water; 1 large onion, peeled and quartered; 3 stalks celery, roughly chopped; 4 garlic cloves, peeled and crushed; 1/2 cup fresh parsley, stems and all; 8 peppercorns; 2 bay leaves; sea salt

Servings: persons

4 cups shrimp shells, packed
3 tablespoons olive oil
1 1/2 teaspoons garlic salt
1 gallon water
1 large onion, peeled and quartered
3 stalks celery, roughly chopped
4 garlic cloves, peeled and crushed
1/2 cup fresh parsley, stems and all
8 peppercorns
2 bay leaves
sea salt

1
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.
2
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!
3
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.
4
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!

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups shrimp shells, packed, 3 tablespoons olive oil, 1 1/2 teaspoons garlic salt, 1 gallon water, and more.

Yes, Roasted Shrimp Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Shrimp Stock

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