Homemade shrimp stock is a crucial element in making the most delicious soups, gumbos, and stews.
This stock is easy to make and so flavorful—make a quick batch anytime you have shells from fresh shrimp.
Homemade stock is a crucial element in delicious soups and stews. This recipe is inspired by Emeril’s Rich Shrimp Stock and is the base for Cajun Shrimp Stew.
Here in Colorado, it is not always easy to source shrimp with heads for the stock. The few shells from the shrimp for the Cajun stew were not enough for a great stock. To improvise, I asked for a fish head at the seafood counter, which they had.
Most large grocery chains now have their fish products trimmed at a larger facility and shipped to them case-ready. Availability of scraps and carcasses can simply be an issue of timing, though a good fishmonger will usually have something to offer in their freezer. It’s worth asking.
A general rule of thumb is 1 to 2 pounds of shells to 3 to 4 quarts of filtered water.
Clam juice or crushed anchovy mixed with vegetable stock is a suitable substitute for shrimp stock when you need it fast.
Store homemade shrimp stock in the refrigerator for 3 days or freeze for up to 3 months for best results.
Store stock in a wide mouth jar (no shoulders), air-tight container, or freezer zip-type bag. Use within 3 days when fresh, or freeze for 3 months in containers with headspace, or up to 6 months in freezer bags if the air is removed.
Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.
How to Boost Flavor in Fish Stock Without Fish Heads
Don’t have enough shells? No worries! You can still enhance the flavor of shrimp stock with a dash of one of the following:
- fish sauce
- bonito (we use this in Pad Thai too!)
- clam juice
- mashed anchovy
- fish base bouillon
Note: All these flavor-boosters contain sodium, so if using any of these, omit the salt from the recipe as written, or add it at the end to season the stock, if needed.
Allowing a few extra minutes for the stock to reduce will also deepen flavors, but you may want to open a window so the house doesn’t hang on to the aroma. (Just sayin’)
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Make the Stock
- Toast the shells to enhance flavor.
- Roast the vegetables depending on the type of recipe. Roasting the vegetables deepens the flavor and color of the stock, which is ideal for gumbo or strongly flavored dishes. However, if you’re making a clear soup base with more nuanced, delicate flavors, roasting the vegetables is not the best approach.
- Adding a small amount of acid like white wine, lemon juice, or apple cider vinegar will brighten and clarify the flavor.
- Skim off the scum that rises to the top. It won’t hurt anything; it’s just a collection of proteins and will strain off.
- Don’t boil; only bring it to a boil and reduce the heat to simmer.
- Close the door to your bedroom and bathroom so your clothes and towels don’t smell like fish soup. (Been there.)
SHRIMP STOCK / SEAFOOD STOCK
FAQ
What is shrimp stock made of?
Do you wash shrimp heads before making stock?
How long does shrimp stock last in the fridge?
What can I use instead of shrimp stock?