Shrimp Stock

By kathryns

Ingredients

• 1 Tablespoon butter (or neutral oil)
• Uncooked Shells and Tails (if you have them) from 5 to 6 pounds of Shrimp
• 14 cups filtered water
• 1 medium yellow onion, left whole and peeled
• 2 Tablespoons kosher salt
• 1/4 teaspoon whole black peppercorns (approximately 10 to 12)
• 1 bay leaf

Details

Preparation time 5mins
Cooking time 89mins

Preparation

Step 1

Heat a large soup pot over medium heat. Once hot, add butter. When butter is melted (but not yet sizzling), add shrimp shells. Cook, stirring frequently, 2 to 3 minutes, until shells are aromatic and starting to turn pink.

Add water, onion, salt, black peppercorns and bay leaf. Bring to a boil. Once boiling, skim off any white scum that rises to the top.

Cover, reduce heat to a simmer and continue cooking, stirring occasionally, for 90 minutes.
Set up a mesh strainer over another soup pot (or very large container or glass measuring cups) and strain stock from shells. Allow to cool, refrigerate or freeze and Enjoy!