This shrimp stock is the absolute best! You may see this recipe and say to yourself… “why would I spend two hours of my life making this, when I can buy seafood stock at the store?” Well, this is absolutely savory and delicious. There is absolutely no comparison. Plus, you will be able to pronounce all the ingredients and know exactly what your stock contains. I use this in my Shrimp and Andouille Etouffee, and it is fabulous!
Patience and extra effort can be so rewarding! Sometimes quick and easy is the answer. Sometimes we want something just a little more special.
If you love soups and stews and stocks, you are going to want a good quality stock pot. It is definitely worth the investment. This one is my favorite.
Savory Shrimp Stock
Cuisine: SouthernDifficulty: Easy10
minutes1
hour30
minutesThis easy shrimp stock is delicious in etouffee and other dishes!
Ingredients
1/2 white onion, roughly chopped
2 stalks celery, roughly chopped
5 cloves garlic, whole and unpeeled
1 lemon, sliced
3 fresh bay leaves
5 sprigs fresh Thyme
1 1/2 tsp whole black peppercorns
shells and tails of approximately 2 lbs shrimp, rinsed
10 cups water
Directions
- Add all ingredients to a stock pot or large saucepan. Bring to boil and then reduce to simmer.
- Simmer slowly on low heat for 1 to 1 1/2 hours, reducing by approximately half. Strain. Retain liquid shrimp stock for use in your favorite recipes. This will freeze well for future use.
Notes
- I make this stock whenever I am peeling shrimp, and then I use immediately or freeze for future use. I use sealed glass containers for freezing 1 cup portions, and the stock keeps well.
- If you love soups and stews and stocks, you are going to want a good quality stock pot. It is definitely worth the investment. This one is my favorite.
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