Elevate your cooking with homemade stock that uses shrimps shells
This easy homemade shrimps stock recipe is a simple yet flavorful way to elevate your cooking. This stock is packed with savory goodness. Specifically, because it’s made with just a few ingredients, including shrimp shells, onions, celery, garlic, thyme, and bay leaf. Moreover, the process starts with sautéing the aromatics in a stock pot or dutch oven pot. Subsequently, shrimps shells are added and cooked briefly to help to release their flavors. Finally, cold water joins the mix. Hence, a rich stock base for a variety of dishes.
Furthermore, shrimps stock is a versatile ingredient that can be used in a variety of recipes. It adds depth and complexity to soups, stews, and sauces, and can even be used as a cooking liquid for rice or pasta. One of the most popular uses for shrimp stock is in gumbo, a traditional Creole dish that features a rich, flavorful broth filled with shrimp, sausage, and vegetables. Additionally, the easy homemade shrimps stock makes a great addition in seafood paella.
In addition to its delicious flavor, this easy homemade shrimps stock also offers several health benefits. For example, the health profile includes, low in calories and fat. Hence making it a great option for those looking to maintain a healthy diet. Additionally, it is also a good source of protein, which is essential for building and repairing muscle tissue. Shrimp stock is also rich in vitamins and minerals, including vitamin B12, which is important for maintaining healthy nerve function, and zinc, which supports a healthy immune system.
How to use homemade stock
Besides using this easy homemade shrimps stock in classic dishes like gumbos and paella, it can be used to make lobster bisque, seafood soup, shrimps soup, to name a few. Additionally, our ultimate seafood soup-stew bursts with umami flavors because it takes advantage of easy homemade shrimps stock. Better yet, try this easy homemade shrimps soup as a delicious appetizer.
Easy Storage Tips
First to make the shrimps stock, shrimps shells is the key ingredient. Moreover, when buying shrimps, purchase them in the shells. Also, whenever possible, buy them with the head on for even more depth of flavor. Importantly, the shells can be frozen until ready to use. Be sure to defrost them in the fridge a day in advance. Hence, this allows for saving up a big batch of shells to make a lot of stock. The finished stock stays fresh in the fridge for up to three days. Moreover, additional stock can be stored in air tight freezer glass jars for up to three months.
Overall, this easy homemade shrimp stock recipe is a great way to add flavor and nutrition to your cooking. Whether you use it in gumbo, seafood soup, or another dish, you’re sure to love the rich, savory taste it brings to your meals.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Easy Homemade Shrimps Stock
Equipment
- 1 large heat proof jug I use a batter anchor hook measuring jug
Ingredients
- 2 – 3 tablespoons extra virgin olive oil
- 1 small onion peeled and chopped roughly
- 1 celery stalk roughly chopped
- 4 cloves garlic peeled and roughly chopped
- 3 – 4 sprigs fresh thyme
- 1 bay leaf
- shrimp shells from 2 pounds of shrimps
- 6 – 6 1/2 cups cold water
Instructions
- In a 5-quart dutch oven or stock pot, sauté the onions and celery in extra virgin olive oil, over medium heat. About 2 to 3 minutes until fragrant.2 – 3 tablespoons extra virgin olive oil, 1 small onion, 1 celery stalk
- Add in the garlic, thyme sprigs and bay leaf. Sauté 30 to 60 seconds4 cloves garlic, 3 – 4 sprigs fresh thyme, 1 bay leaf
- Add in the shrimp shells. Mix to coat with the aromatics. Cook until the shells are pink. 3 to 4 minutes.shrimp shells
- Pour in the water. Bring to a boil. Lower heat and simmer for 30 minutes.6 – 6 1/2 cups cold water
- Turn off the heat. Stain the stock and discard the shells. The liquid shrimps stock is now ready to use.Note: Can be refrigerated up to 3 days or store in an air tight freezer container for up to three months.
Nutrition
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