Homemade Shrimp Stock
6 servings
45 minutes
15 minutes
Yield: 6 servings
Time: 45 minutes
1 teaspoon extra light olive oil
Shells from 2 pounds of shrimp, rinsed
1 medium yellow onion, peel left on and quartered
3 carrots, roughly chopped
3 celery stalks, roughly chopped
4 cloves fresh garlic, smashed and peeled
6 sprigs fresh parsley
2 bay leaves
1/2 teaspoon whole dried coriander seeds
1/4 teaspoon black peppercorns
6 cups cold water
Directions
Step 1
Add the oil, shrimp shells, onion, carrots, celery and garlic to a pot that has a tight fitted lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 15 minutes.
Step 2
Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot, leaving the lid askew and bring to a boil. Reduce heat and simmer for 20 minutes.
Step 3
Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells to the strainer before carefully pouring the remaining stock through. Discard shrimp shells and vegetables or add to compost.
Step 4
Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen for up to 3 months.
