Stocks are so easy to make at home and add such a depth of flavor to your recipes! In the past year or so I’ve taught myself how to make shrimp stock, chicken stock and even bone broth – which takes it a step further. It pays off and it is so easy.
I make a quick, low maintenance shrimp stock whenever I make shrimp and grits or shrimp creole. It doesn’t take much effort, since you likely already have everything you need if you’ve bought shrimp for a meal, and once you have the amount you need for the recipe, you can store the rest in mason jars to freeze.
I actually use a pressure cooker for my chicken and beef stocks and bone broths, but for this shrimp stock, a pot is just fine!
- 1 lb shrimp shells and tails
- 1/2 onion
- water – enough to cover
- pinch of salt and pepper
- bay leaf
- pat of butter
- optional: 1 carrot, 1 celery stalk, 1 clove garlic (all roughly chopped)
- Add all ingredients to stock pot
- Add enough water to cover ingredients plus an inch or two (I never measure!)
- Bring to a boil then turn heat to simmer
- Simmer on low for at least an hour. (I’ll often start it an hour or two before I need it for a recipe and just let it go for a few hours)
- Once you are ready to use, drain through a chinois or any fine mesh strainer and store in the freezer in mason jars. Remember to leave room in the mason jar for expanding!