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Homemade Shrimps Stock

Easy Homemade Shrimps Stock

Elevate your cooking with this easy homemade shrimps stock. It's a perfection addition to gumbo, soups paella and more.
5 from 2 votes
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Course: Al La Carte, Condiment, Sauces and stocks
Cuisine: American, Easy, Healthy
Keyword: Healthy stocks and broths, Homemade Seafood stock, Homemade shrimps stock, How to make seafood stock, How to make shrimps stock
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 43 minutes
Servings: 6 cups
Calories: 50kcal
Author: Julietkitchen By Chef Yasmin

Equipment

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 seconds
    4 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

Calories: 50kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.2mg