Homemade shrimp stock is a crucial element in making the most delicious soups, gumbos, and stews.
This stock is easy to make and so flavorful—make a quick batch anytime you have shells from fresh shrimp.
Homemade stock is a crucial element in delicious soups and stews. This recipe is inspired by Emeril’s Rich Shrimp Stock and is the base for Cajun Shrimp Stew.
Here in Colorado, it is not always easy to source shrimp with heads for the stock. The few shells from the shrimp for the Cajun stew were not enough for a great stock. To improvise, I asked for a fish head at the seafood counter, which they had.
Most large grocery chains now have their fish products trimmed at a larger facility and shipped to them case-ready. Availability of scraps and carcasses can simply be an issue of timing, though a good fishmonger will usually have something to offer in their freezer. It’s worth asking.
A general rule of thumb is 1 to 2 pounds of shells to 3 to 4 quarts of filtered water.
Clam juice or crushed anchovy mixed with vegetable stock is a suitable substitute for shrimp stock when you need it fast.
Store homemade shrimp stock in the refrigerator for 3 days or freeze for up to 3 months for best results.
Store stock in a wide mouth jar (no shoulders), air-tight container, or freezer zip-type bag. Use within 3 days when fresh, or freeze for 3 months in containers with headspace, or up to 6 months in freezer bags if the air is removed.
How to Boost Flavor in Fish Stock Without Fish Heads
Don’t have enough shells? No worries! You can still enhance the flavor of shrimp stock with a dash of one of the following:
- fish sauce
- bonito (we use this in Pad Thai too!)
- clam juice
- mashed anchovy
- fish base bouillon
Note: All these flavor-boosters contain sodium, so if using any of these, omit the salt from the recipe as written, or add it at the end to season the stock, if needed.
Allowing a few extra minutes for the stock to reduce will also deepen flavors, but you may want to open a window so the house doesn’t hang on to the aroma. (Just sayin’)
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How to Make Homemade Shrimp Stock
1. Use the shells, not the meat.
The shells (and heads) are all you need for flavorful shrimp stock. When prepping shell-on shrimp, save the shells and store them in a zip-type freezer bag in the freezer until ready to make the stock.
Collect spent vegetables too! Did the celery go limp? Carrots lost their vigor? Is fresh thyme not so fresh anymore? Wash and peel as necessary, chop, and toss in a freezer bag for stock.
Stock is intended to be a foundation or base for other recipes, so mild aromatics and herbs are ideal for a clean shrimp flavor to shine through.
Best add-ins: onions (anything in the onion family), celery, carrots, garlic, thyme, and parsley.
2. Gather the basic equipment
- Roasting pan
- 6-8 quart soup pot
- Strainer and (optional) cheesecloth to lay in the strainer to catch the fine sediment.
- Container large enough to strain the stock into and hold the stock while cooling, like a Rubbermaid Commercial Clear.
- Scoop to transfer the contents to the strainer.
- Containers, jars, or freezer bags for storage. (Don’t forget to mark the date.)
3. Make the Stock
- Toast the shells to enhance flavor.
- Roast the vegetables depending on the type of recipe. Roasting the vegetables deepens the flavor and color of the stock, which is ideal for gumbo or strongly flavored dishes. However, if you’re making a clear soup base with more nuanced, delicate flavors, roasting the vegetables is not the best approach.
- Adding a small amount of acid like white wine, lemon juice, or apple cider vinegar will brighten and clarify the flavor.
- Skim off the scum that rises to the top. It won’t hurt anything; it’s just a collection of proteins and will strain off.
- Don’t boil; only bring it to a boil and reduce the heat to simmer.
- Close the door to your bedroom and bathroom so your clothes and towels don’t smell like fish soup. (Been there.)
4. Strain and Cool
- When ready to strain the stock, grab a rimmed baking sheet for the strained contents so they can cool completely before discarding.
- Transfer the contents with a 2 or 4-cup scoop rather than trying to pour from a heavy pot with splashy hot bits into a strainer precariously balanced over a bowl.
- Don’t press the contents when straining; let gravity do the work to avoid tiny bits of sediment pressing through. *You can eat the strained vegetables and meat left behind if the taste and texture are appealing.
- Cool as quickly as possible if not using the stock right away. Use an ice water bath in the sink, or add a few ice cubes and pour into a shallow container to cool within 2 to 3 hours. Don’t put hot stock in the fridge; it will bring down the temp in the entire fridge to potentially dangerous levels.
Storing Shrimp Stock
- Store homemade shrimp stock in the refrigerator for 3 days or freeze for 3 months for best results.
- Freeze the stock in various increments—ice cube tray squares (tablespoons); 1/2 cup, 1 cup, or 2 cups are common in recipes; 6-8 cups work best for soups.
- Containers and jars should not be filled to the top so the liquid has an inch of space to expand. Only use glass jars with straight sides (no shoulders) in the freezer to avoid the risk of breakage.
- Storing stock in freezer bags that can lie flat is ideal. Remove as much air as possible before sealing. To prevent the bags from sliding into lumps, place the filled bags flat on a rimmed baking sheet.
TIPS & Variations
- Freezing stock in zip-type bags: Stock in a freezer bag will almost always leak when defrosted, and in my experience, bags can’t be trusted; there’s always a compromised corner.
- It’s important to not over-fill the bags—2-4 cups per quart and 6-8 cups per gallon bag doesn’t stress the seams and defrosts quickly.
- To save space in the freezer, reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to the concentrated liquid as needed.
- Defrost on a rimmed pan to catch leaks, and resist the urge to defrost in a bowl of water unless you want your stock watered down (remember, bag corners can’t be trusted).
10 Delicious Ways to Use Shrimp Stock
Easy Homemade Shrimp Stock
Ingredients
- 1 to 1 ½ pounds shrimp shells and heads , or other fish heads
- 1 tablespoon avocado oil
- 1 large onion , unpeeled, roughly chopped (the onion peel deepens the color of the stock)
- 2 ribs celery , coarsely chopped
- 2 large carrots , coarsely chopped
- 2 cloves garlic , peeled and smashed
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 handful fresh parsley coarsely chopped
- 2 teaspoons black peppercorns
- 1 teaspoon salt
- 3 1/4 quarts filtered water
- 1/4 cup white wine (Optional)
Instructions
- Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
- In a large soup pot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook until the shells are pink and fragrant, 4 to 6 minutes.
- Add the remaining ingredients, except the water, and stir to combine. Pour in water and bring to boil over high heat, then reduce heat to med-low to maintain a low simmer for 45 minutes to 1 hour (this may take longer if using larger fish heads like salmon). Skim any foam that comes to the surface.
- Stir in the wine the last 5 minutes of cooking. Taste and add more salt if the broth tastes flat to enhance the natural flavors.
- Strain the stock through a fine-mesh sieve into a large heat-safe container and allow it to cool completely if not used immediately. NOTE: Cool as quickly as possible using an ice water bath in the sink, or add a few ice cubes to the stock and pour into a shallow container to cool within 2 to 3 hours. Don’t put hot stock in the refrigerator, it will bring down the temp in the entire fridge to potentially dangerous levels.
Notes
- Store homemade shrimp stock in the refrigerator for 3 days or freeze for 3 months for best results.
- Freeze the stock in various increments—ice cube tray squares (tablespoons); 1/2 cup, 1 cup, or 2 cups are common in recipes; 6-8 cups work best for soups.
- Containers and jars should not be filled to the top so the liquid has an inch of space to expand. Only use glass jars with straight sides (no shoulders) in the freezer to avoid the risk of breakage.
- Storing stock in freezer bags that can lie flat is ideal. Remove as much air as possible before sealing. To prevent the bags from sliding into lumps, place the filled bags flat on a rimmed baking sheet.
- To save space in the freezer, reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to the concentrated liquid as needed.
Nutrition
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