A rich and flavorful shrimp stock that can be used as a base for soups, stews, and other seafood dishes. Easy to make and packed with the essence of shrimp.
Preparation time
10min
Cooking time
45min
Ingredients
8 Servings
- 1 bay leaf
- 1 carrot
- 2 celery stalk
- 2 garlic cloves
- 15 ml olive oil
- 1 onion
- 10 peppercorns
- 450 grams shrimp shells
- 2000 ml water
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add shrimp shells and cook, stirring occasionally, until they turn pink and are fragrant, about 5 minutes.
Step 3
Add the chopped onion, carrot, celery, and garlic to the pot. Cook for another 5 minutes, stirring occasionally.
Step 4
Pour in the water and add the bay leaf and peppercorns.
Step 5
Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.
Step 6
Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.
Step 7
Allow the stock to cool, then store it in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.