Shrimp Stock Recipe

By cwyorkiex3

I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

Ingredients

• The Shells and tails from 2 lb. of Shrimp
• 1/2 Cup chopped Onion
• 1/4 Cup chopped Celery
• 2 Garlic Cloves
• 1 Lemon sliced
• 2 Fresh Bay Leaves
• 3 Sprigs Fresh Thyme
• 1 tsp. Black Peppercorns

Preparation

Step 1

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.