Shrimp Stock

4.2
(10)
9 Reviews
4 Photos

Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.

Submitted by TRB
Updated on November 16, 2024
4
4
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Servings:
4
Yield:
1 quart
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Ingredients

Original recipe (1X) yields 4 servings

  • shrimp shells from 2 pounds of shrimp, or to taste

  • ½ cup roughly chopped onion

  • ¼ cup roughly chopped celery

  • ¼ cup celery leaves, or to taste

  • 1 medium lemon, sliced

  • 2 cloves garlic, crushed

  • 1 teaspoon whole black peppercorns

  • 3 sprigs fresh thyme

  • 2 large bay leaves

  • 8 cups cold water

Directions

  1. Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.

  2. Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.

Nutrition Facts (per serving)

72 Calories
1g Fat
6g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 72
% Daily Value *
Total Fat 1g 1%
Cholesterol 90mg 30%
Sodium 149mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 12g 24%
Vitamin C 25mg 28%
Calcium 77mg 6%
Iron 1mg 8%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.