How to Make Shrimp Stock
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
5 cups
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Calories
147 kcal
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Course
Soup, Condiments
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Cuisine
Chinese
How to Make Shrimp Stock
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The next time you have a batch of shrimp shells, DO NOT throw them away. This simple shrimp stock is incredibly easy to make, economical, and freezable, too. It's a great way to boost flavors of soups, stews, and sauces.
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Ingredients
- 1 tablespoon olive or canola oil
- 4 cups shrimp heads and shells
- 1 onion, quartered with skins on
- 1 large carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 3 cloves garlic, pounded
- 2 bay leaves
- ½ teaspoon peppercorns
- 6 cups cold water
Instructions
- In a large stock pot over medium heat, heat oil. Add shrimp heads and shells and cook, stirring occasionally, for about 7 to 10 minutes or until color changes to pink.
- Add onions, carrots, celery, garlic, bay leaves, peppercorns, and water.
- Bring to a boil, skimming any scum or foam that floats on top.
- Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.
- Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.
- Allow to cool and transfer to a container with a tight-fitting lid. Refrigerate for a few hours and skim off any layer of fat that rises to the top.
- Refrigerate for up to 3 days or freeze for up to 2 months.
Notes
- Use yellow onion in making this shrimp stock; the peels or skin of the onion help deepen the color of the stock giving it a beautiful golden color.
- For a clear, clean stock, skim the scum that floats on top as the stock comes to its initial boil. This foam is coagulated protein and excess fat that can cloud the stock.
- After the initial boil, make sure to cook in a gentle simmer as the agitation from rapid or high heat might break up the protein and cloud the stock.
- The longer the stock simmers, the more concentrated the flavor.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
4g
(1%)
Protein
21g
(42%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
258mg
(86%)
Sodium
821mg
(34%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2038IU
(41%)
Vitamin C
7mg
(8%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 258mg | 86% |
| Sodium | 821mg | 34% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2038IU | 41% |
| Vitamin C | 7mg | 8% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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