Making Shrimp Stock
Never discard your shrimp shells. They hold the majority of the crustacean's flavor, trapped in the calcium and the roe inside the heads. This stock is how you bottle that intensity for later use.
The fresher the shells, the better the stock.
If you cannot make the stock immediately, bag the shells and freeze them until you have enough to justify the burner time.
- large stockpot
- mesh strainer
- wooden spoon
What goes in.
- 1 lbshrimp shells and heads
- 1 tbspneutral oil
- 1yellow onion, roughly chopped
- 1carrot, chopped
- 1celery stalk, chopped
- 2garlic cloves, smashed
- 1bay leaf
- 6 cupscold water
Caramelizing the shells
Do not skip frying the shells in oil until they turn bright pink and smell like roasted popcorn. This step builds the foundation of the stock's color and depth.
The method.
Sear the aromatics
Heat the oil in the stockpot over medium-high heat. Add the onion, carrot, and celery. Cook until they soften and start to brown at the edges.
Toast the shells
Add the shrimp shells and heads to the pot. Stir constantly for 3 to 5 minutes until they are vibrant pink and emit a toasted, briny scent.
Simmer
Pour in the cold water. Add the garlic and bay leaf. Bring to a gentle boil, then immediately reduce the heat to a low simmer. Skim any gray foam that rises to the surface.
Strain
Let the stock simmer uncovered for 45 minutes. Pass the liquid through a fine-mesh strainer, pressing firmly on the shells with your spoon to extract every drop of moisture.
When it doesn't go to plan.
Keep a gallon freezer bag in your freezer; add shells throughout the week until it is full, then make a large batch.
If your shrimp were particularly briny, hold back on adding salt until you use the finished stock in your final dish.
The stock is ready to strain when it smells deeply of cooked crustaceans and the liquid is a rich, translucent gold.
The ones that keep coming up.
Can I use tails too?
Yes, include the tails, but be aware that they have less flavor and fat than the heads.
How long will this last?
It keeps in the refrigerator for 3 days or in the freezer for up to 3 months.