Shrimp Stock

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Comments Off on Shrimp Stock
| 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
  • 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
  • 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. Place all the ingredients in a heavy 6 to 8 quart stockpot, add 4 quarts water, 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 45 minutes, skimming occasionally.
  3. 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.