Rich and Flavorful Shrimp Stock
Unlock the essence of the ocean in your kitchen with this robust shrimp stock, perfect for enriching gumbos, Thai soups, and creamy bisques. Utilizing both shrimp shells and flavorful fish heads, this stock delivers a deep, savory foundation that enhances your seafood dishes. If fish heads are not your preference, simply use more shrimp shells to achieve a delightful flavor. Feel free to incorporate crab and lobster shells for an even richer result. This recipe is simple yet rewarding, making it ideal for home chefs looking to elevate their culinary creations. Collect shrimp shells in your freezer until you're ready to make this stock—a fantastic resource for turning ordinary recipes into extraordinary meals.
24
Servings
N/A
Calories
15
Ingredients
Ingredients
uncooked shrimp heads and shells
8 cups ((from about 1 pound large shrimp))
onions
2 (peeled, halved, and sliced)
leek
1 (sliced and rinsed well)
celery
2 stalks (chopped)
carrot
1 (chopped)
lemons
2 (halved)
bay leaves
4
fresh parsley
1/2 cup (chopped)
dried leaf basil
1 teaspoon
dried leaf thyme
1 teaspoon
dried tarragon leaves
1 teaspoon
dried oregano leaves
1 teaspoon
whole black peppercorn
3/4 teaspoon
coarse salt
2 teaspoons
water
4 quarts
Instructions
1
Rinse the shrimp heads and shells thoroughly under cold water to remove any impurities.
2
In a large stockpot, combine the cleaned shrimp heads and shells with the onions, leeks, celery, carrot, halved lemons, bay leaves, parsley, basil, thyme, tarragon, oregano, black peppercorns, salt, and water.
3
Bring the mixture to a rapid boil over high heat, stirring occasionally.
4
Once boiling, reduce the heat to low and let the stock simmer gently for 45 to 60 minutes, allowing the flavors to meld.
5
After simmering, remove the pot from heat and let it cool completely.
6
Strain the stock through a fine-mesh sieve or cheesecloth into another pot or container to remove the solids.
7
Store the strained stock in airtight containers, refrigerating for up to a week or freezing for up to 3 months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich and Flavorful Shrimp Stock?
It is a robust seafood stock made from shrimp heads and shells, perfect for enriching gumbos, Thai soups, and creamy bisques.
What are the primary uses for this shrimp stock?
This stock is ideal for enhancing seafood dishes like gumbos, Thai soups, and creamy bisques by providing a deep, savory foundation.
How many servings does this recipe produce?
This recipe yields approximately 24 servings.
What should I do with shrimp shells before I am ready to make stock?
You can collect shrimp shells in your freezer until you have enough to make the stock.
Can I add other types of seafood shells to this recipe?
Yes, you can incorporate crab and lobster shells for an even richer result.
What if I do not want to use fish heads?
If fish heads are not your preference, you can simply use more shrimp shells to achieve a delightful flavor.
How should the shrimp heads and shells be prepared?
Rinse the shrimp heads and shells thoroughly under cold water to remove any impurities before starting.
What vegetables are required for the stock?
The recipe calls for onions, leek, celery stalks, and a carrot.
Are there any citrus ingredients in this recipe?
Yes, the recipe uses two halved lemons.
Which dried herbs are used in the stock?
The recipe includes dried leaf basil, dried leaf thyme, dried tarragon leaves, and dried oregano leaves.
How much water is needed for this stock recipe?
You will need 4 quarts of water.
What is the first cooking step after combining ingredients?
Bring the mixture to a rapid boil over high heat, stirring occasionally.
How long should the stock simmer?
Once boiling, reduce the heat to low and let the stock simmer gently for 45 to 60 minutes.
How do I remove the solids from the liquid?
Strain the stock through a fine-mesh sieve or cheesecloth into another pot or container.
How long can I store the stock in the refrigerator?
The strained stock can be refrigerated in airtight containers for up to a week.
Is this shrimp stock freezer-friendly?
Yes, it can be stored in the freezer for up to 3 months.
What type of peppercorns should I use?
The recipe calls for 3/4 teaspoon of whole black peppercorns.
How many bay leaves are included?
Four bay leaves are used in the mixture.
What kind of salt is recommended?
The recipe specifies 2 teaspoons of coarse salt.
Do the onions need to be peeled?
Yes, the two onions should be peeled, halved, and sliced.
How should the leek be prepared?
The leek should be sliced and rinsed well.
What is the preparation for the fresh parsley?
You should use 1/2 cup of chopped fresh parsley.
Is the shrimp stock recipe suitable for home chefs?
Yes, it is described as simple yet rewarding, making it ideal for home chefs looking to elevate their culinary creations.
Should I cool the stock before straining?
Yes, you should remove the pot from heat and let it cool completely before straining.
What type of shrimp shells are used?
The recipe uses 8 cups of uncooked shrimp heads and shells, typically from about 1 pound of large shrimp.
Are fish heads mandatory?
No, fish heads are an optional addition for extra flavor, but they are not required.
Does the recipe use fresh or dried basil?
The recipe specifies 1 teaspoon of dried leaf basil.
How much celery is used?
The recipe uses 2 chopped stalks of celery.
Is the carrot peeled before chopping?
The recipe instructions only specify that the carrot should be chopped.
What heat setting is used for simmering?
The stock should be simmered on a low heat setting.