Golden Shrimp Stock

31 Oct
Golden Shrimp Stock

Golden Shrimp Stock

A few months ago I decided to stop composting shrimp shells and tails and started freezing them. I love to make homemade chicken, turkey, and beef stock, so why not shrimp stock?

It took many a meals to get enough for this batch, but it sure was worth it! I made some delicious shrimp risotto with part of it (recipe to come at a future date) and plan on using the rest in either an Asian-style soup or perhaps some gumbo. What would you use shrimp stock in? I’d love to hear your ideas!

UPDATE! How silly of me. Happy Halloween! This is me in my costume that won at my workplace yesterday. My not-so-evil-grinning Wednesday Addams.

Wednesday Addams Halloween Costume

Wednesday Addams Halloween Costume

Golden Shrimp Stock
Adapted from emerils.com

4 to 5 ounces shrimp shells and tails
1 teaspoon vegetable oil
5 cups water
1/4 cup each chopped onions, celery, and carrots
1/2 teaspoon minced garlic
1 small bay leaf
1/4 teaspoon black peppercorns
Dash of salt
1 sprig fresh thyme (or large pinch dried)
Large pinch of dried parsley

Rinse the shells and tails in a colander and set aside to drain.

Thawed and Rinsed Shrimp Shells and Tails

Thawed and Rinsed Shrimp Shells and Tails

In a stockpot or Dutch oven, heat the oil over medium-high heat. Add the shrimp shells and tails and stir around and cook until the shells are a bright pink, about 5 minutes.

Cooked Shrimp Shells

Cooked Shrimp Shells

Add the water and the rest of the ingredients. Turn the heat to high, and bring to a boil. Once boiling, reduce the heat until the stock is at a low simmer, then continue simmering for about an hour more.

Simmering Shrimp Stock

Simmering Shrimp Stock

Strain the stock through a fine mesh sieve (mine was also lined with additional cotton mesh) into a heatproof container. Allow to cool, then cover and refrigerate for up to three days until use. The stock can also be frozen in zip-top freezer bags for future use.

Straining the Shrimp Stock

Straining the Shrimp Stock

Download and Print this Recipe

Download and Print this Yummy Recipe!

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22 Responses to “Golden Shrimp Stock”

  1. teagan geneviene October 31, 2015 at 11:15 am #

    Great idea, Kathryn. And now I’ve totally got a yen for gumbo! Drat, and I have no okra. 🙂 Maybe next week.
    You’re so creative, I’m sure you will find many uses for this stock. Happy Halloween hugs!

    Liked by 1 person

    • anotherfoodieblogger October 31, 2015 at 11:16 am #

      Teagan, I had a total brain freeze when I posted. Refresh your page, I added a Halloween photo! And thank you so much, gumbo sure does sound good right now. Happy Halloween Hugs back at you!

      Liked by 1 person

  2. Adam J. Holland October 31, 2015 at 11:19 am #

    …one of the many things I can’t do in my current predicament. But the good news is, I have 2 gallon-sized freezer bags of shrimp shells on Chestnut Lane that I use for this very purpose. One of these years I need to mail you a few Kaffir Lime leaves to throw into the mix. Excellent, Kathryn! (And the costume looks great.)

    Liked by 1 person

    • anotherfoodieblogger October 31, 2015 at 11:42 am #

      Thanks Adam! Well hopefully it won’t be too much longer that you can make use of said shells. (And the offer of Kaffir Lime leaves would not go un-thanked!)

      Like

  3. Michelle Williams October 31, 2015 at 1:10 pm #

    Great idea. Home made stock is so much more flavorful than store bought. And your costume…incredible! I love it!

    Liked by 1 person

  4. chef mimi October 31, 2015 at 4:13 pm #

    What a great costume! Love your stock. Isn’t it in a way really fun to use every extra bone, every shell, even onion peels?!!

    Liked by 1 person

    • anotherfoodieblogger October 31, 2015 at 4:27 pm #

      YES Mimi! I even put onion peels in my chicken and beef stock. And thank you, I enjoyed being Wednesday on Friday. 🙂

      Liked by 1 person

  5. Gerlnde/ Sunnycovechef October 31, 2015 at 5:45 pm #

    I love making my own stock and will make yours as soon as I get enough shrimp shells and tails. You look cute as Wednesday, Happy Halloween!

    Liked by 1 person

    • anotherfoodieblogger October 31, 2015 at 6:29 pm #

      Thank you Gerlinde, Happy Halloween to you too! It does take awhile to amass enough for a batch when you only have two shrimp-eaters in the house. 🙂

      Like

  6. Conor Bofin November 1, 2015 at 12:41 am #

    Excellent Kathryn. You know my view on home made stock. Love the outfit. Very creative and a little eerie.

    Liked by 1 person

  7. MealsWithMel November 2, 2015 at 8:45 pm #

    Hahaha Love the Halloween costume Kathryn!!! Great recipe for shrimp stock too. I’ve never made a shrimp stock before and I just might have to put this recipe on my “to make” list. I bet it would make for a delicious shrimp bisque 🙂

    Like

  8. Karen November 4, 2015 at 4:00 pm #

    We always save our shrimp shells in the freezer. When we have enough we make stock and then the shells are frozen again until garbage day.

    Liked by 1 person

  9. AmirhoseinGhazi November 14, 2015 at 9:30 pm #

    The most delicious blog I’ve ever visited;)

    Liked by 1 person

  10. Lina January 6, 2016 at 11:33 am #

    Yumm! Looks divine☺

    Liked by 1 person

Trackbacks/Pingbacks

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