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 spoon.
- 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.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: seafood stock, seafood broth