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Have you ever wondered what to do with your shrimp shells? Instead of throwing them away, make seafood stock.
What can I use this recipe for?
It is most commonly used in soups and stews like crab soup, gumbo, and seafood chowder, but it would also taste delicious in jambalaya and shrimp and grits.
What are the calories for one serving?
In a one cup serving size, there are 71 calories and 4.9g carbs. For more nutritional information, scroll past the recipe card.
Can you freeze this recipe?
- Yes, just make sure the container is airtight and has room for expansion when it freezes.
- Label and date your seafood stock so there’s no confusion when you’re rummaging around in the freezer.
- It should keep for up to six months.
How to Make
Start by prepping all your ingredients. Rinse the shrimp shells under cold water, then chop up the carrots, onions, celery, and smash the garlic.
Measure out the olive oil and white wine, then gather the fresh and dried spices.
Over medium high heat, heat up the oil in a large Dutch oven and cooked the shrimp shells, onions, celery, and carrots for 5 minutes then add the garlic and cook for a minute.
Reduce the heat to medium, and cook for another 10 minutes then deglaze the pan with some white wine, by scraping the brown bits off with a wooden turner.
Next, pour in the water and add the fresh and dried spices. Bring to a boil, then simmer for an hour.
Line a colander with cheesecloth and place it over a pot or bowl. Strain the stock from the vegetables and shrimp shells.
Pour the seafood stock into airtight containers or heavy freezer bags.
Seafood stock is not only simple to make at home. It’s low cost, freezer friendly, and healthy.
Try making a pot of it the next time you have fresh shrimp shells. You won’t be disappointed!
Use your homemade stock in these delicious recipes.
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Are you curious how to make seafood stock? This homemade recipe is healthy, low carb, and simple, and makes any gumbo or soup something delicious. All you need are shrimp shells, carrots, onions, celery, and some spices to make this freezer friendly stock.
- 2 tablespoons olive oil
- 2 cup yellow onion, chopped
- 1 cup celery, chopped
- 1 cup unpeeled carrots, chopped
- 2 large garlic cloves, peeled and crushed
- shrimp shells and tails from 2 pounds fresh shrimp, rinsed
- 1/3 cup white wine
- 2 quarts filtered water
- 10 fresh thyme sprigs, rinsed
- 3 fresh parsley sprigs, rinsed
- 15 black peppercorns
- 1 bay leaf
- 1 tablespoon kosher salt
- Rinse the shrimp shells in a colander under cold water, then drain.
- Pour the olive oil into a large pot and set over medium high heat. Stir in the onions, carrots, celery, and shrimp. After 5 minutes, add the garlic, turn down the heat to medium, and cook for another 10 minutes, stirring occasionally.
- Deglaze the pan by pouring white wine onto the bottom of the pot. Scrape off the flavorful cooked bits of food, called a fond, with a wooden turner.
- Stir in the water and spices, then increase the heat to medium high and cover with a lid. Bring to a boil, then reduce the heat to a simmer and cook for one hour.
- Line a large colander with cheesecloth or paper towels and place it over a pot or bowl to catch the strained stock.
- Pour or ladle the stock into the colander, discarding the shrimp shells, veggies, and spices. Transfer the reserved seafood stock into glass jars. Let cool on the counter, then refrigerate for up to 3-5 days. Freeze for long-term storage in freezer friendly containers.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: seafood stock, seafood broth