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!
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.
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:
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.
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.
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.
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.
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!
- 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
- 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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