Shrimp Stock

Forget about buying shrimp stock! It's easy and cheaper to make your own at home. Save those heads and shells and turn them into a rich, flavorful stock for your favorite recipes.

⏱ Prep: 0 min ⏱ Cook: 42 min

Ingredients

1 tbsp olive or canola oil
4 cup shrimp heads and shells
1 onion, quartered with skins on
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
3 clove garlic, pounded
2 bay leaves
0.5 tsp peppercorns
6 cup cold water

Instructions

In a large stock pot on medium heat, heat oil. Add shrimp heads and shells and cook, stirring it now and then, for about 7 to 10 minutes or until color changes to pink.
Add onions, carrots, celery, garlic, bay leaves, peppercorns, and water.
Bring it to a boil. skimming any scum or foam that floats on top.
Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.
Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.
Use yellow onion in making this shrimp stock; the peels or skin of the onion help deepen the color of the stock giving it a beautiful golden color.
For a clear, clean stock, skim the scum that floats on top as the stock comes to its initial boil. This foam is coagulated protein and excess fat that can cloud the stock.
After the initial boil, make sure to cook in a gentle simmer as the agitation from rapid or high heat might break up the protein and cloud the stock.
The longer the stock simmers, the more concentrated the flavor.