Cuisine Shrimp Stock

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Cuisine Shrimp Stock recipe, or contribute your own.


1 md onion; roughly chopped
2 ribs celery; roughly chopped
2 carrots; roughly chopped
3 x garlic; smashed
8 c Water
Shells from 2 lb. 16 - 20 count shrimp; or 4 cups water and 4 cups clam juice if no shells
1 lemon; halved
3 x fresh thyme
2 x fresh parsley
1 x fresh rosemary
2 ts Kosher salt
1 ts Whole black peppercorns
3 Bay Leaves

Original recipe makes 8 Pr Servings



DIRECTIONS:Saute onion, celery, carrot, and garlic in oil in a stock potover medium-high heat. Cook until onion is translucent, 5 - 8 minutes. Add theremaining ingredients and bring to a boil. Reduce heat and simmer for 20minutes. Strain and cool. Shrimp shells make a great base for stock. Thetrick to making this (and any stock) is to quickly bring it to a boil, thenimmediately reduce the heat -- you're looking for a gentle simmer. Constantboiling, as well as pressing on the ingredients when straining, can make thestock cloudy.Makes 8 cups Recipe By:

Alert editor   
Calories Per Serving: 22 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Cuisine Shrimp Stock

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

11y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free