Shrimp Stock { I Made It. Now, What Do I Do With It?

Shrimp Stock { I Made It. Now, What Do I Do With It?

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Many good seafood dishes start with a good shrimp stock. This shrimp stock has rich, intense flavor using scraps from shrimp. Make now. Freeze it for later!

A few months ago, David and I had our Saturday night steak and had a few shrimp to go along with the steaks. They were beautiful WILD CAUGHT GULF COAST SHRIMP. They still had their heads on, which was perfect for making shrimp stock!

steaks and shrimp ready to cook

We had a nice wine and Cesar Salad to go along with the steaks. I even tossed a few of those shrimp into my salad.

shrimp caesar salad

After we peeled and de-veined the shrimp, I saved the heads and shells. I decided I would make shrimp stock, not even having a plan to use it. However, I decided to freeze it for later use.

Many good seafood dishes start with a really good shrimp stock. This shrimp stock has a rich, intense flavor using scraps from shrimp. It’s really simple to make and uses basic ingredients from your pantry.

Here’s how I made it:

whole shrimp and lemon
ingredients to make recipe

How To Make Shrimp Stock

Along with the shrimp shells and heads, I tossed in some carrots, onion, lemon, and garlic into a 4-quart saucepan on the stove. I didn’t have any celery on hand, so I used celery seeds to help flavor the stock.

I didn’t bother to peel the vegetables. They still had their skins on them. The vegetables were roughly chopped into smaller pieces so they would break down faster.

chopped vegetables and lemon in saucepan

I brought the stock to a boil the over medium-high heat, then turned down the heat and allowed it to simmer for 15 to 30 minutes.

a sieve over a bowl

After it the stock simmered a while, I got out a bowl and a placed a sieve over it to strain out the solids in the stock.

draining the stock through a sieve

I ended up with 2-quarts of deliciously rich seafood stock.

I allowed it to cool then poured it into freezer containers. Then I put the containers in the refrigerator overnight to chill it well before adding the containers to stock to the freezer.

shrimp stock ready to use

The whole house smelled like a seafood market and it reeked!! It was so bad I had to open a few windows, the front, and back doors to try to air out the house a little. We love seafood, but holy moly was that smell strong!!

So now I have two quarts of shrimp stock frozen in my freezer, now what? What would you use it for?

Comment below. I want to know!

Shrimp Stock

Many good seafood dishes start with a good shrimp stock. This shrimp stock has rich, intense flavor using scraps from shrimp. Make now. Freeze it for later!
Course Ingredient, Stock
Cuisine American
Keyword broth, shrimp, Stock
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Quarts

Ingredients

  • 2 quarts water
  • shells and heads from 1 pound of shrimp
  • 2 carrots with peel, cut into chunks
  • 1 onion quartered
  • ½ lemon cut in ½ again
  • 3 cloves garlic smashed
  • 1 stalk celery cut into chunks, or 1 teaspoon celery seeds

Instructions

  • Place all the ingredients into a large sauce pot and bring to a boil. Cover the pot, reduce the heat to medium-low. Simmer about 15 to 30 minutes.
  • Place a sieve over a bowl. Pour the stock through the sieve to strain out the solids. Discard the solids. Use right away or allow the stock to cool completely, then refrigerate for 24-hours. Freeze in an air-tight container for up to 3 months.
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8 thoughts on “Shrimp Stock { I Made It. Now, What Do I Do With It?”

  • I have no idea what it was called, but when we were in Cancun a few years ago, they had this really wonderful seafood soup. It had shrimp (head on), scallops, and some veggies, it was so good.I bet your shrimp stock would make for a wonderful soup or stew, even gumbo or jambalaya, now my taste buds are tingling….

  • A seafood risotto! The stock would be perfect for the risotto liquid. Top with chunks of lobster, shrimp, scallops etc. Then top all that off with a nice infused olive oil drizzle 🙂

  • Cioppino is the first thing that comes to mind. It’s a wonderful seafood stew with a tomato and shrimp stock base. Really satisfying on a cold day with some crusty bread that’s been brushed with olive oil or butter and then toasted in a pan.

  • The only thing I can think of is to use it for a seafood gumbo or as a nice flavor addition to an etouffee. I like the shrimp risotto idea too. I’d never thought of that!

    I, likewise, have some shrimp stock in my freezer that needs a purpose. Thanks for posting this!

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