Shrimp / Crab Stock
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Shrimp / Crab Stock
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Shellfish Stock is an essential ingredient when you want to make your gumbo or fish stew be the very best it can be. Stock up on shells from your favorite shellfish such a shrimp, lobster, and crab. The difference of this stock vs. store-bought is night and day.
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Ingredients
- 4 tablespoon unsalted butter
- 2 tablespoon vegetable oil
- 2 lbs shellfish shells shrimp, lobster, and/or crab. Heads on even better.
- 1 cup onion chopped
- 1 cup celery chopped
- 1 large leek sliced, green parts only
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3 cups white wine
- 3 quarts water
Instructions
- If using shrimp or prawns with the heads still attached, simply twist the head off from the body, and then remove the shells. You'll be using both the shells and the heads for the stock.
- Heat the butter and oil in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes.
- Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes.
- Add the water, bring to a boil and then lower the heat. Cover the pot and simmer on low heat for 1 hour.
- Let cool for about 20 minutes, and the strain the stock through a fine-mesh sieve into another pot or large heat-proof bowl. Use a spoon or small ladle to skim off any fat (from the butter) and/or impurities that may have formed on the surface of the stock.
Notes
- You can find shrimp with the heads still on at well-stocked fish markets. Prawns (with heads) are a great substitute.
- You'll need about 3 cups of shrimp shells. Every time you cook with shrimp, be sure to throw the shells into a freezer baggie and freeze them for when you're ready to make shellfish stock!
- When making this stock for gumbo, we usually leave the smoked paprika out of the shellfish stock because it's included in the gumbo.
- The stock will keep in the fridge for up to 5 days and freezes beautifully for up to 2 months.
Nutrition Information
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Calories
171kcal
(9%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
327mg
(14%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
417IU
(8%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 327mg | 14% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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