shrimp stock
(1 rating)
Shrimp stock is an often overlooked ingredient that is usually substitued with chicken stock. Try this recipe with your next gumbo or seafood based soup and you are sure to keep some on hand forever more.
(1 rating)
yield
serving(s)
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For shrimp stock
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8 cshrimp heads and shells, uncooked, from about 1 pound of large shrimp
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2 lgyellow onions, sliced
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2stalks, celery, chopped
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2lemons, halved
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8bay leaves
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1/2 cfresh parsley, chopped
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1 tspbasil, dried
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1 tspthyme, dried
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1 tsptarragon, dried
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1 tsporegano, dried
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1 Tbspblack peppercorns, whole
How To Make shrimp stock
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1Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
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2Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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