Shrimp Stock

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| Servings: Yields 3 quarts

Once you make this stock, I’ll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock.


  • 1 pound (about 8 cups) shrimp shells and heads
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped yellow onions
  • ½  cup coarsely chopped celery
  • ½ cup coarsely chopped carrots
  • 3 smashed garlic cloves
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
  • 1/2 teaspoons salt
  • 4 quarts of water, white wine or a combination of the two


  1. Place the shrimp shells and heads in a large colander and rinse under cold running water.
  2. Pour olive oil into the stockpot you are using over medium-high heat.  Add shrimp shells, and remaining dry aromatics.  Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
  3. Add 4 quarts water(be careful as the oil is hot and may spatter when you add the liquids), white wine or a combination, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming occasionally.
  4. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.