Basic Shrimp Stock

AllenOK

New member
I have to make this at work every couple of weeks. Follow the cool-down and freezing procedure as listed in my Basic Chicken Stock thread.

2 - 3 T clarified butter
Shrimp shells, lots
shrimps heads (if you're lucky enough to get them)
1 - 2 onions, cut into eighths, with skins
several ribs of celery, roughly chopped
2 - 3 carrots, roughly chopped, skins on, washed
several parsley stems
a couple whole garlic cloves, peeled
1 leek, roughly chopped, optional
1/4 c white wine
hot water to cover

Heat a large, heavy-bottomed soup pot over medium-high heat. Swirl in the butter to coat. Add the shells (and heads, if you have them). Saute until the shells have turned pink, are very fragrant, and start to caramelize a bit. Add the onions, celery, carrots, parsley stems, garlic, and leek (if desired). Stir well, and saute until the veggies begin to caramelize a bit. Deglaze the pan with wine, then cover with hot water. Bring to a boil, cover, and simmer for a couple hours. Strain the stock and start the cool-down procedure I linked above.
 

RobsanX

Potato peeler
Super Site Supporter
Sounds good! We have shrimp fairly often. I'll have to start saving the shells!
 
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