Shrimp Stock

Welcome to the world of underground cooking. The behind-the-scenes and sometimes overlooked practices of the kitchen greatly contribute to the flavor of a dish. My favorite flavor-infusor : stock. No, not financial stock, the stock that is also sometimes referred to as broth. Stock is a great way to bump up the flavor profile of a dish and squeeze in a little extra nutrients.

Great ideas for using shrimp stock:

  • Paella
  • Shrimp Étouffée
  • Tom Kha Gai Soup, using shrimp and shrimp broth instead of chicken and chicken broth
  • Shrimp Pad Thai
  • Pad Thai sauce
  • Hot and Sour Soup
  • Quinoa, use shrimp stock instead of water
  • Volcano rice & shrimp (soon will be posted!)

How do I make shrimp stock? Keep reading…..

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  • Peels and heads of 3 lbs of shrimp
  • Water, about 2 quarts or more (depends on size of shrimp)
  • 1 carrot, chopped
  • 1 celery, chopped
  • 1/2 white onion, chopped
  • 2 garlic cloves, crushed
  • handful of parsley
  • 3 basil leaves
  • 1 bay leaf
  • a couple peppercorns
  • Salt to taste, if desired

How to:

  1. Boil shrimp in a large pot until pink and firm. Using a slotted spoon, take them out of the boiling water. Save boiled shrimp water. It will be used for the stock.
  2. To the boiled shrimp water add carrot, celery onion, garlic, basil, bay leaf and peppercorns.
  3. Peel shrimp saving heads and peels. Add peels and heads to boiled shrimp water. Save shrimp.
  4. Boil on low, covered, for about 45 minutes.
  5. Turn off heat, let sit for 15 minutes
  6. Using a fine strainer lined with a cheesecloth, strain stock into a large measuring cup. Allow to sit for at least 30 minutes so the fine pieces that remain, sink to the bottom.
  7. Pour stock into desired amounts in desired containers to freeze. Or use immediately.

Some bonuses of making your own stock:

  • Better taste
  • Gear it toward your likes/dislikes
  • Potentially more nutrients
  • No preservatives
  • Lower in sodium
  • Cheaper
  • Can use up veggies that you otherwise would have discarded in preparation, like leafy parts of the celery or the ends of carrots
The beginnings…..

The beginnings…..





Frozen and ready to use!

Frozen and ready to use!

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