Shrimp Stock (Broth)

So your first question is probably why shrimp stock? I get it, but if you love seafood dishes, you’re going to want to do this! Shrimp stock adds a rich, bold flavor to your dishes. I use it in soups, stews, curries and asian dishes. It’s also great for any New Orleans dish like gumbo, jambalaya or etouffee. 

Another benefit is that buying shell-on shrimp is actually cheaper, bonus! Shrimp stock has great health benefits, it’s more affordable and has no chemicals, which makes it a win all around! Plus, when you make your own shrimp stock you use all parts of the shrimp for different purposes, which makes you a responsible consumer. 

You may not know this, but shrimp provides an impressive amount of nutrients, including iodine, selenium, (helps fight free radicals) and the very potent anti-oxidant astaxanthin, (which has been shown to reduce inflammation). Shrimp shells also contain glucosamine. This is a protein that naturally occurs in human joints, cartilage and connective tissue. If you want to keep your joints happy and moving pain free, you need glucosamine! 

Aren’t all those benefits amazing…and it’s a much better alternative to the preservatives included in some of the brands in the store…yuck!  If you’ve used those small pressed cubes in the store for flavor, you’re eating more chemicals than food, including Red 40, TBHQ and Oleoresin. Yuck!

You can make a simple stock with as little as the shells and water, or you can spice it up a bit to add a more robust flavor…I like to spice it up. Here’s what you need.

Make sure you purchase wild caught shrimp with the shells. I personally buy shrimp with the heads off and tails on. Devein the shrimp, save the shells (they keep in a freezer bag for about 3 months). Don’t get discouraged or overwhelmed by deveining shrimp…it’s actually quite easy and once you taste your shrimp stock, you’ll see it’s very much worth it!

2 lbs wild caught shrimp

• Devein shrimp and save the shells & tails

• Rinse shells in cold water

• Add shells to a pot and cover with water (approx 8 cups)

• Add the following items to the pot:

  • 1 medium onion, rough chopped

  • 2 carrots, rough chopped

  • 2 stalks of celery, rough chopped

  • 1 bay leaf

  • About 4-6 fresh parsley sprigs

  • 5 black or pink peppercorns

  • Salt to taste

• Leave uncovered on medium/high heat until it comes to a boil.

• Once it boils, turn down to a simmer and remove the foam on top

• Cover and let simmer for approximately 90 minutes 

• With a mesh strainer over a pot, strain stock

• Discard the shrimp and other items

• Allow to cool

• Add to glass mason jars or other containers.

• Use or freeze. It will keep refrigerated for about 10 days.