If you’ve never made homemade shrimp stock before, this is an easy way to discover the virtues of it. You don’t need a huge pot, and you only need shells from three pounds of shrimp. This will allow you to experience the deepest, sweetest, most delicate essence of shrimp. You will never throw away another shell.–Emeril Lagasse
LC Save Those Shrimp Shells! Note
Yes, you’ll need to save some shrimp shells before you can set about making this stock. A lot of shrimp shells. Although let’s be clear about one thing. You don’t want to be salvaging shells from family members’ plates after they’ve slurped spice from whole shrimp. No. No. No. Were talking about setting aside those shells that you peel from shrimp prior to cooking them. We even call ahead to our favorite fish counter and ask them to set aside shrimp shells for us when we know we want to make stock. As for what to do with the sweet, delicate stock that ensues? Why, you make the best shrimp n’ grits you’ve ever encountered.
- Quick Glance
- Quick Glance
- 5 M
- 1 H
- Makes about 3 quarts
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Recipe Testers Reviews
I've never made shrimp stock before, but I know I'll never throw out shrimp shells again. I usually have fish stock in the freezer, but this recipe was new to me. We had used shrimp at work, so I brought home the shells and heads to make this recipe. This makes a very delicate flavored stock that will enhance any seafood recipe. It's really no different than making homemade chicken stock, but your shrimp dishes will be much better using this instead of chicken stock as most recipes suggest.