Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Shrimp Stock
Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Ingredients
- shrimp shells from 2 pounds of shrimp or to taste
- ½ cup roughly chopped onion
- ¼ cup roughly chopped celery
- ¼ cup celery leaves or to taste
- 1 medium lemon sliced
- 2 cloves garlic crushed
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme
- 2 large bay leaves
- 8 cups cold water
Instructions
- 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.
- Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.
