Shrimp Stock

Kozmic Blues's Note:

This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 3.5 quarts

• shrimp shells, from about 2 pounds of large shrimp
• 2 onions, halved
• 2 stalks celery, chopped
• 2 lemons, halved
• 8 bay leaves
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 teaspoon dried oregano
• 3/4 teaspoon black peppercorns
• 2 teaspoons salt
• 4 quarts cold water

Directions:

1. Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients.
2. Bring to a boil on high heat.
3. Reduce heat and simmer for 10 minutes.
4. Raise heat to medium and cook for 1/2 hour.
5. Strain completely.
6. If not using immediately, cool and refrigerate.
7. Will keep for 30 days.

Reviews

[Katanashrp]

Very tasty. I used it in a clam chowder instead of clam juice and it turned out fantastic. Thank you.

[TheDiva1959]

I'm a freak for shrimp so this is really helpful! Great stock and very easy. AND it will keep 30 days.

[Claudia Dawn]

Very good stock. I made this for the stock needed for Shrimp Diane Shrimp Diane by Hey Jude. My kitchen smelled scrumptous while it was cooking!