Shrimp Stock Recipe

Name: Shrimp Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 5 cups (about 2 pounds) raw shrimp shells, heads, and tails, rinsed well; 1 medium yellow onion, coarsely chopped; 1 small carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 cup dry white wine; 2 plum tomatoes, coarsely chopped; 10 sprigs fresh flat-leaf parsley; 1 bay leaf; 1/2 teaspoon black peppercorns

Servings: persons

1
In a large saucepan over high heat, heat the oil until almost smoking.
2
Add the shrimp shells, onion, carrot, and celery and saute, stirring occasionally, for 5 minutes.
3
Add the wine and boil until reduced by half.
4
Add 2 1/2 quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns.
5
Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.
6
Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
7
Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

428

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 10 ingredients. The key ingredients include: 3 tablespoons canola oil, 5 cups (about 2 pounds) raw shrimp shells, heads, and tails, rinsed well, 1 medium yellow onion, coarsely chopped, 1 small carrot, coarsely 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