Shrimp Stock

Shrimp stock is a very simple stock that is prepared by simmering heads, skins and whole shrimp in a liquid base. Vegetables are not added to the stock but ginger and garlic, bay leaves, thyme, salt and pepper are used to flavor the stock.

How to Make Shrimp Stock?

Shrimp Stock Ingredients-Whole shrimps, shrimp heads, and peels are used. Traditionally, the shrimp head is preferred for use in stock as it contains the most flavors. To increase taste and color, lobster shells, and tails, crab shells and even whole clams may be used. Flavoring ingredients like onions, carrots, parsley, thyme, bay leaves, peppercorns, white wine, red wine, ginger and garlic are used.

Shrimp Stock Utensils- A large stock pot or Dutch oven is preferred to make the shrimp stock. The stock pot should be tall and wide with a tight fitting lid.

Shrimp Stock Preparation Overview-

• Whole shrimp, heads and peels are used to make the stock. The heads can be fried in butter or olive oil and then added to water. Flavoring ingredients are added to the stock and the stock is simmered for 15-45 minutes. The stock can then be pureed in a blender and sieved to remove the debris. The flavored stock is refrigerated for later use.
• Another option is to prepare the stock. The stock is then allowed to chill with the whole shrimp heads in it. The butter and fat in the shrimp heads floats to the top and it is removed to make shrimp butter. The leftover stock is then refrigerated for use. 

 Popular Uses of Shrimp Stock

Shrimp stock is very commonly used in Spanish dishes, like paella; Cajun dishes, like shrimp soups; crawfish etouffe, shrimp grits, cioppino, jambalayas, vinaigrettes, okra gumbo; Thai dishes, like Tom Yum Goong soup; French dishes, like shrimp bisques and risottos; and general dishes like seafood stews, sauces and dips   

Shrimp Stock Trivia

• Tomatoes are generally not added to shrimp stock. This is because tomatoes have an overpowering flavor that can alter the taste of the soup.
• The simmering time is best limited to 45 minutes in total or the shrimp stock develops a bitter taste and unpleasant odor
• Shrimp stock should be salted only at the end of the cooking process. Shrimp contain a large amount of salt and over-salting the stock can ruin it.
• The leftover shrimp shells can be removed and added to the compost pile or gardening soil to increase the mineral content in the soil.