shrimp stock

Shrimp Stock

It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, and this stock is good for a variety of uses.

reeling in the years

Shrimp Stock Ingredients

  • Shells and tails from two pounds of shrimp
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped celery
  • 2 cloves garlic, minced
  • 1 lemon, sliced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon smoked whole black peppercorns


  1. Add all of the ingredients to a medium-size stock pot. Cover them with chicken stock (about four to six cups). Bring this mixture to a low boil; reduce the heat to a simmer.
  2. Skim off any scum that rises to the surface. Simmer for about 45 minutes.
  3. Strain the stock through a fine mesh strainer or chinois.
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