Shrimp Stock
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
12028 kcal
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Course
Condiments
-
Cuisine
American
Shrimp Stock
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This simple shrimp stock is made from leftover shells, aromatics, white wine and water. It's a great way to eliminate food waste and create a delicious broth for many seafood recipes.
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Ingredients
- 4 cups shrimp shells Heads, tails, legs, etc., from about 2 pounds of shrimp.
- 2 tablespoons olive oil divided
- ½ teaspoon kosher salt
- 2 stalks celery roughly chopped
- 2 carrots roughy chopped
- 1 medium onion roughly chopped
- 4-5 stems fresh thyme
- 2-3 whole bay leaves
- 4 large cloves garlic smashed with the side of a knife.
- 10 whole peppercorns
- 2 tablepoons tomato paste
- 1 cup dry white wine
- 8 cups water
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Instructions
- Heat the Dutch oven or pot over medium high heat. Once the pot is hot, add one tablespoon of 2 tablespoons olive oil olive oil and swirl to coat the bottom of the pot. Stir in 4 cups shrimp shells and cook, stirring occasionally, for 5 minutes.
- Add the remaining one tablespoon of olive oil and 2 stalks celery, 2 carrots, 1 medium onion, 4 large cloves garlic, 4-5 stems fresh thyme, 2-3 whole bay leaves ½ teaspoon kosher salt. Stir and reduce the heat to medium heat. Cover the pot with the lid and simmer for 2-3 minutes or until the vegetables soften and the onion is slightly translucent.
- Add 2 tablepoons tomato paste and cook, stirring constantly to coat the shrimp shells and vegetables with the tomato paste and caramelize the tomato flavor slightly. Add 10 whole peppercorns.
- Deglaze the pot with 1 cup dry white wine, stirring and bring to a boil. Cook for one minute, then add 8 cups water.
- Bring the shrimp stock to a boil; reduce the heat to a simmer (medium-low heat), and cover the pot so the lid is slightly askew and steam can escape. Simmer for 45 minutes.
- Place a large mesh strainer over a large bowl. Pour or ladle the stock through the strainer. Use a wooden spoon to push on the shells and vegetables to press out all the liquid. Discard the shells and vegetables and transfer the shrimp stock to a storage container or use in a recipe.
Nutrition Information
Show Details
Calories
120.28kcal
(6%)
Carbohydrates
6.39g
(2%)
Protein
3.88g
(8%)
Fat
5.74g
(9%)
Saturated Fat
0.88g
(4%)
Polyunsaturated Fat
0.92g
Monounsaturated Fat
3.59g
Sodium
747.83mg
(31%)
Potassium
281.35mg
(8%)
Fiber
1.09g
(4%)
Sugar
2.35g
(5%)
Vitamin A
3447.6IU
(69%)
Vitamin C
4.36mg
(5%)
Calcium
80.67mg
(8%)
Iron
0.76mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 12028 kcal
% Daily Value*
| Calories | 120.28kcal | 6% |
| Carbohydrates | 6.39g | 2% |
| Protein | 3.88g | 8% |
| Fat | 5.74g | 9% |
| Saturated Fat | 0.88g | 4% |
| Polyunsaturated Fat | 0.92g | 5% |
| Monounsaturated Fat | 3.59g | 18% |
| Sodium | 747.83mg | 31% |
| Potassium | 281.35mg | 6% |
| Fiber | 1.09g | 4% |
| Sugar | 2.35g | 5% |
| Vitamin A | 3447.6IU | 69% |
| Vitamin C | 4.36mg | 5% |
| Calcium | 80.67mg | 8% |
| Iron | 0.76mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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