Shrimp Stock

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Credit: Joseph Randall
Skills for Culinarians Day Cookbook, July 2004


1/8 cup peanut oil
3/4 pound shrimp shells
1 celery rib, coarsely chopped
1 small carrot, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, chopped
1 quart water
1/8 cup dry white wine
1 T tomato paste
1 sprig parsley
1 sprig thyme
2 each black peppercorns
1 each bay leaf


1) Heat oil in stockpot over medium heat. Add shrimp shells and sauté For 3-4 minutes, stirring until shells look dry.

2) Add celery, carrots, onions, garlic; continue to sauté For 2—3 minutes. Add water, wine, tomato paste, parsley, thyme, peppercorns, bay leaf

3) Bring stock to boil; reduce heat. Simmer for 1 hour.

4) Strain stock through fine-mesh strainer. Return to heat; boil until reduced to 1/2 quart. (Will keep 2 to 3 days refrigerated, can be frozen.)


1 quart


Sauce/Dressing/Rub, Seafood

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