Ingredients7 h 50 m servings 112
- Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
- In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
- Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
- Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Per Serving: 112 calories; 1.3 12.1 13.2 86 162 Full nutrition
ReviewsRead all reviews 20
perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo sto...
I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted.
Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo. http://soup.allrecipes.com/AZ/ShrimpandOkraGumbo.asp
I made this stock a few years ago to use as a base for gumbo for my Mardi Gras party. It was incredible and I beleive roasting the shrimp shells really makes the difference. I made shrimp etou...
This stock is the best I've ever made! I used this stock recipe when making seafood gumbo for about 75 people. Here are a couple of their comments:One lady from Mississippi said she absolutely L...
Firt time I made it and I was a sceptic but its great!!! I saved the stock in a 1/2 gallon milk jug in the frig.
The stock is excellent, but time consuming. After I roasted the shrimp shells, I simmered it in my crockpot all day. That worked well. The gumbo recipe that goes with it isn't as good...