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
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.
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