Shrimp Stock

It’s always nice to have some sort of seafood stock in the freezer… I love to make Cioppino, Clam Chowder, or even a tasty Seafood Stew. I cooked some shrimp for my delicious ceviche recipe and saved the juice from cooking the shrimp and made this wonderful rich stock.

2 pounds shrimp, save the shells
12 cups water
2 tablespoons sea salt
4 peppercorns
1 celery stalk
1 red onion
2 garlic cloves
2 carrots
Fennel fronds (optional)

– Bring the 12 cups of water to a rolling boil. Add the sea salt and shrimp. Cook shrimp for 2 minutes. Remove shrimp and use in whatever recipe you are using.

– Bring the shrimp liquid back to a boil and add the shells, vegetables and peppercorns.

– Simmer for 2 hours or until stock has reduced 1/4 of the way.

– Freeze up to 6 months.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s