Shrimp Stock

Soup

 

Shrimp Stock
Making your own stock is simple, especially if you save and freeze shrimp shells for just this reason. This is always great tasting, and very budget friendly!
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Keyword: Gluten-Free, stock
Servings: 3 quarts
Calories: 42kcal
Author: Chef Bill Collins

Ingredients

  • 1 tablespoon olive oil
  • 1 shrimp shells (from one pound of shrimp)
  • 4 cups water
  • 4 parsley sprigs (optional)
  • 3 thyme sprigs (optional)

Instructions

  • Place a medium-sized skillet over medium-high heat. When it’s heated, add the oil, and the shrimp shells. Sautee for 2-3 minutes, or until the shells have turned into a pink-ish color
  • Add the water, parsley and thyme, and bring to a boil. Lower the heat, and simmer for 10 minutes
  • After the stock is done cooking, and it’s cooled enough to safely handle, pour it through a fine mesh strainer to remove all of the solids 

Notes

NOTES:
  • Will keep in freezer for up to 6 months
  • Makes approximately 3 cups of stock
 
Nutrition Facts
Shrimp Stock
Serving Size
 
4 quarts
Amount per Serving
Calories
42
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Sodium
 
16
mg
1
%
Potassium
 
6
mg
0
%
Carbohydrates
 
0.2
g
0
%
Fiber
 
0.1
g
0
%
Protein
 
0.1
g
0
%
Vitamin A
 
48
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
14
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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