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–+ servings
Raw shrimp for making shrimp stock
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5 from 4 votes

Easy Shrimp Stock

This shrimp stock can easily be made into a lobster, crab, or crayfish stock by substituting those shells for the shrimp shells.
Course Soup, Soups and Stews
Cuisine French
Keyword shrimp stock recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 Cups
Calories 191kcal
Author Robin Donovan

Ingredients

  • 2 tablespoons unsalted butter
  • Shells from 2 pounds shrimp rinsed
  • 2 bay leaves
  • 1 medium carrot peeled and chopped
  • 1 stalk celery chopped
  • 1 medium onion chopped
  • 3 or 4 medium-sized mushrooms such as cremini, button, or shiitake, chopped
  • 10 cups water

Instructions

  • Heat a large, heavy stock pot over medium-high heat. Add the butter and when it is melted, add the shrimp shells.
  • Cook, stirring occasionally, until the shells are just beginning to brown, 5 minutes or so.
  • Add the remaining ingredients and bring to a simmer (do not boil).
  • Reduce heat to medium-low and simmer, uncovered, for 45 minutes. Do not stir (I’m told stirring makes a “muddy” stock).
  • Strain stock through a fine-mesh strainer, discard solids, and set stock aside to cool.
  • Store stock in a covered container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1 | Calories: 191kcal | Carbohydrates: 8g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 247mg | Sodium: 1094mg | Fiber: 1g | Sugar: 1g