Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 27 2018
Shrimp Stock
Once you make this stock, I'll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock.
1 pound (about 8 cups) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt
Place the shrimp shells and heads in a large colander and rinse under cold running water.
Place all the ingredients in a heavy 6 to 8 quart stockpot, add 4 quarts water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.