Shrimp Stock

Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 72 Calories

Ingredients

• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1 lemon, sliced
• 3 sprigs fresh thyme
• 2 garlic cloves, crushed
• 8 cups cold water
• shrimp shells from 2 pounds of shrimp, or to taste
• 0.5 cup roughly chopped onion
• 0.25 cup roughly chopped celery
• 0.25 cup celery leaves, or to taste

Recipe Instructions

Step 1

Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.