Shrimp Stock

Homemade Shrimp Stock I recently made shrimp and grits, and this homemade stock definitely took the dish to the next level.  Homemade shrimp stock is a great base to escalate many dishes--including shrimp and grits, seafood gumbo, and many others!  I prepared a homemade shrimp stock using the recipe from Emeril Lagasse's Farm to ForkCooking Fresh.  It doesn't take too long to make, and it yields about three quarts--which is great because you can freeze this for up to two months, and use it in a variety of dishes, stews, and soups!

Shrimp Stock
Author: Emeril
Prep time:
Cook time:
Total time:
Serves: 12 cups
  • 1 to 1 1/2 pounds shrimp shells and heads
  • 1 cup roughly chopped onions
  • 1/2 cup roughly chopped celery
  • 1/2 cup roughly chopped carrots
  • 2 garlic cloves, roughly chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh thyme
  1. Rinse shrimp shells and heads in a large colander under cold running water.
  2. Combine all ingredients in large, heavy-bottomed pot (such as a dutch oven), and add enough water to cover everything by one inch.
  3. Bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer 45 minutes, skimming away foam that accumulates on surface.
  5. Carefully strain through a fine-mesh sieve into a large bowl. Quickly cool by placing the large bowl in an ice bath, and stirring until the stock is chilled.
  6. Cover and chill until needed, up to 3 days in the refrigerator or 2 months in the freezer

homemade shrimp stock