Got 30 minutes? If so, you've got the time to make Shrimp Stock. This flavorful liquid is one of Anne's back burner secrets for soups, stews and sauces. Shrimp peelings along with a few aromatics make for a rich stock that cannot be mimicked with anything out of a can or carton.
Be sure to listen to Anne's Q&A on stock and broth on our podcast Smidgen. It's a fun listen plus we make soup and sandwiches. Prepare to be inspired!
Unlike our big batch, long-cooking Chicken Stock and Vegetable Stock, we recommend making shrimp stock in smaller amounts. We usually create only the amount of stock we need for that dish. Try it in our Sweet Corn and Shrimp Soup or in this amazing Shrimp Curry.
Peelings from 1 lb shrimp
1 celery stalk
1/2 head garlic
Handful parsley stems
Place all ingredients in a pot, cover with 6 cups cold water and bring to a simmer. Simmer for 25 mins and turn off heat. Use immediately in the dish you're preparing or cool and store in the refrigerator or fridge. Use refrigerated shrimp stock within five days and frozen stock within 6 months.
- by Anne Milneck
- 17 July, 2019
- 1 min read