Basic Shrimp Stock
Taking only a few minutes on the stove, this is a great stock to use in recipes calling for clam juice or to add more depth of flavor to seafood soups and stews. The amount of stock is based on how many shrimp heads, shells, and tail you have on hand.
Ingredients
- shrimp heads, plus shells and tails
- 1-2 teaspoons black peppercorns
- 1 bay leaf
- 1-2 fresh parsley tops
- water, as needed
Instructions
- Place everything in a pot and add water to just cover the shrimp parts.
- Simmer for about 15 minutes, you are looking for a light orange color.
- Pour the stock through a fine mesh strainer and it is ready to use, or you can freeze for later use.
Notes
Low cost.
Variants: 1. Toast the shells in the oven prior to putting in the pot of water. 2. Lobster and crab shells also make a nice stock, with or without the shrimp shells.
Adapted from an internet recipe.
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