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Shrimp Stock 4 Servings 2 Tbsp canola oil 1 carrot (peeled and roughly chopped) 1 stalk of celery (roughly chopped) 1 yellow onion (roughly chopped) 4 springs of fresh Italian parsley (including stems) 6 black peppercorns 1 lb Shrimp shells and tails (more than a pound will enhance flavor) ⅔ cup dry white wine 1 bay leaf 1 Tbsp tomato paste
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Shrimp Stock

Save your shrimp shells to make this flavorful stock, a perfect base for soups, risottos and more — try it in our Lemony Shrimp and Arugula Risotto.

4 Servings

Ingredients

2 Tbsp

canola oil

1

carrot (peeled and roughly chopped)

1

stalk of celery (roughly chopped)

1

yellow onion (roughly chopped)

4

springs of fresh Italian parsley (including stems)

6

black peppercorns

1 lb

Shrimp shells and tails (more than a pound will enhance flavor)

⅔ cup

dry white wine

1

bay leaf

1 Tbsp

tomato paste

Directions

Heat the oil in a large saucepan over medium heat. Add the carrots, celery, onion, parsley and peppercorns. Cook, stirring frequently, for 2 minutes.

Add the shrimp shells and tail pieces and cook the mixture for 5 minutes.

Add the wine and bay leaf, increase heat to high, and cook until the wine evaporates, about 4 minutes.

Add the tomato paste and 8 cups of cold water. Bring the stock to a boil and then lower the heat to maintain a simmer. Cook until the liquid reduces by about half.

Strain the stock, discard the solids. Use hot, or cool and freeze for up to 3 months.

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