Shrimp Stock

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

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 72 Calories

Ingredients

• 1 teaspoon whole black peppercorns
• 2 cloves garlic, crushed
• 2 large bay leaves
• 3 sprigs fresh thyme
• 1 medium lemon, sliced
• 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, 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.

Step 2

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