Shrimp Stock?

I just finished peeling a lot of uncooked shrimp. Can I make stock from the peels, and how do you do it? I'm making a recipe (shrimp and grits) that calls for 1 1/2 C stock.

  • Posted by: Louisa
  • September 15, 2012


Louisa September 15, 2012
Meant to say no shrimp with heads, but still delicious.
Louisa September 15, 2012
Sorry, we're inland here in KY, but I did follow the advice above with the shrimp peelings I had and onion, bay leaf, garlic and celery seed, and the resulting shrimp and grits were wonderful.
Thanks, everybody!
Greenstuff September 15, 2012
Oh yes! I do agree about using the heads,. Tons of flavor there, and just the smallest chance that sometimes shellfish broth can get bitter. If I put you off shellfish bodies, forget I even mentioned it.
pierino September 15, 2012
I agree with all the above advice
And do use those heads! Shellfish stocks cook up more quickly than meat stocks. Just don't let it come to a full boil. Simmer.
Louisa September 15, 2012
Thank you, thank you!
Author Comment
Simmer shells, coarsely chopped onion, a smashed clove of garlic, and a few peppercorns in enough water to cover (or enough for your recipe) for about 20 minutes.
Greenstuff September 15, 2012
Absolutely! If your shrimp included the heads, the stock can sometimes be bitter. But otherwise, just add water, herbs, spices, maybe some onion or other aromatic root, and simmer away.
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