Shrimp Stock Recipe

Name: Shrimp Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or olive oil; Heads and shells from at least 1 pound shrimp; 1 medium onion, chopped; 2 celery ribs, chopped; 1 carrot, chopped; 2 cups white wine; 2 quarts water; 3 tablespoons tomato paste; 2 jalapenos, stemmed, seeded, and chopped; 3-4 smashed garlic cloves; Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves; 1 teaspoon whole allspice; 1 teaspoon whole black peppercorns

Servings: persons

2 tablespoons canola or olive oil
Heads and shells from at least 1 pound shrimp
1 medium onion, chopped
2 celery ribs, chopped
1 carrot, chopped
2 cups white wine
2 quarts water
3 tablespoons tomato paste
2 jalapenos, stemmed, seeded, and chopped
3-4 smashed garlic cloves
Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns

1
Heat the oil over medium-high heat in a 1-gallon pot.
2
When the oil is almost smoking, add the shrimp heads and shells and stir.
3
Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 57 more minutes, stirring frequently.
4
Add all the other ingredients, whisking to mix in the tomato paste.
5
Bring to a boil, then reduce the heat and simmer for about 1/2 hour.
6
Let it cool; strain.
7
You should have at least 1 quart.
8
If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra.
9
If you have less, just add a little water.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons canola or olive oil, Heads and shells from at least 1 pound shrimp, 1 medium onion, chopped, 2 celery ribs, chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Shrimp Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions