Shrimp Stock Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

• Shrimp shells from 2 pounds of shrimp, or to taste
• cup roughly chopped onion
• cup roughly chopped celery
• cup celery leaves, or to taste
• 1 medium lemon, sliced
• 2 cloves garlic, crushed
• 1 teaspoon whole black peppercorns
• 3 sprigs fresh thyme
• 2 large bay leaves
• 8 cups cold water

Directions

Step 1: Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan.

Step 2: Pour in the cold water and bring to a boil over medium-high heat.

Step 3: Reduce the heat to low and simmer, uncovered, until the liquid is reduced by half, skimming off foam as necessary, for 45 minutes to 1 hour.

Step 4: Strain the broth to discard the solids.

Step 5: Use the broth immediately, or let it cool to room temperature and refrigerate or freeze for later use.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.