Shrimp Stock Recipe
User Reviews
5
Shrimp Stock Recipe
Description
Shrimp Stock Recipe begins with sauteing prawn heads and shells in neutral oil until bright red and slightly charred to extract deep flavor. Chopped onion, celery, carrot, and black peppercorns are added, then water covers the ingredients by a couple of inches. The mixture simmers gently for 30 minutes, extracting marine taste and aroma into the broth. After simmering, impurities are skimmed off and the stock is double strained for clarity. The resulting clear stock offers a base with nuanced sweetness and briny depth.
The stock serves as a foundation for soups, risottos, sauces, or any recipe benefiting from shrimp essence without overpowering the dish. It freezes well in small portions, making it convenient to keep shrimp flavor on hand. Adjust the quantity of shells and water as needed for desired intensity.
For stronger flavor, the strained stock can be further reduced by rapid boiling until concentrated. This recipe is flexible and can be scaled up by collecting prawn shells over time, allowing preparation of large batches for future use.
Ingredients
- 3 tablespoon neutral-flavored cooking oil such as avocado oil
- 1 large prawn shell this does not need to be exact!, resealable bag full
- 1 large prawn head this does not need to be exact!, resealable bag full
- 1 medium onion chopped
- 2 talks celery chopped
- 2 medium carrot chopped
- ½ teaspoon black peppercorns whole
Instructions
- Heat the oil in a large pot over medium-high heat. Add the shrimp heads, shells, and tails and saute until they turn bright red and start to brown (or char) in a few places.
- Add the onion, celery, carrots, and peppercorns to the pot. Then, add enough water to cover everything by 2 inches. Bring the pot almost to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.
- Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.
- First, strain the stock through a large strainer, such as a colander, to remove the shrimp and veggies. Next, strain the stock a second time through a fine-mesh sieve.
- Let stock cool completely then store it in jars in your fridge for up to 3 days or in resealable bags in your freezer for up to a year.
Notes
- Sautéing shrimp shells before simmering enhances the depth of the stock’s flavor.
- Freeze stock in small portions to keep on hand for adding subtle shrimp notes to various dishes.
- You can double or triple this recipe according to the amount of shells you have stored.
- Reduce the strained stock by boiling it down further for a more concentrated flavor.
- The yield depends on the quantity of shrimp shells and added water used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 20kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 388mg | 16% |
| Potassium | 105mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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