Homemade Shrimp Stock

25 Jan

Makes 8 cups stock


  • Shrimp shells, from about 1 1/2 pounds medium to large shrimp
  • 10 cups water
  • 1/2 cup onion, diced small
  • 1/4 cup celery, diced small
  • 1/4 cup carrots, diced small
  • 1 Tbsp. whole black peppercorns
  • 1 bunch parsley stems
  • 4 sprigs fresh thyme
  • 2 Tbsp. white wine vinegar
  • salt and pepper, to taste


  1. Simmer all ingredients for 45 minutes to 1 hour until reduced to 8 cups.
  2. Strain, season with salt and pepper to taste.  Do not over season as the stock will be put into another dish that likely contains salt.

– Allow stock to cool before covering and refrigerating or freezing.
– Stock will keep refrigerated for up to a week.
– Stock will keep frozen for 3-4 months.


Leave a comment

Posted by on January 25, 2012 in Uncategorized


Tags: , , ,

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 )

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

%d bloggers like this: