Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

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Nutrition Facts

71.5 calories; 11.8 g protein; 6 g carbohydrates; 89.6 mg cholesterol; 148.8 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2019
I highly recommended this recipe . I used it to make Shrimp Étouffée ,and Conch Chowder . It was the first cold day in November here in the sunshine state . Nothing says fall in Florida like Sunday football and Conch Chowder . Well maybe a little Sailor Jerry’s Rum helps too . Read More
(2)

Most helpful critical review

Rating: 1 stars
06/07/2020
this turned out like hot lemon broth (and I followed the recipe to the letter). I'm currently making a new batch with some changes: no lemon. adding carrot. I diced the celery, onion, carrot and garlic. quickly sauteed them first in a little olive oil and sea salt and pepper. added shrimp shells and the rest of the ingredients... topped it off with cold water and following the recipe for the rest. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/19/2019
I highly recommended this recipe . I used it to make Shrimp Étouffée ,and Conch Chowder . It was the first cold day in November here in the sunshine state . Nothing says fall in Florida like Sunday football and Conch Chowder . Well maybe a little Sailor Jerry’s Rum helps too . Read More
(2)
Rating: 5 stars
01/27/2020
This was great! I did a half batch, and I sautéed the solids first in a bit of oil for a few minutes before deglazing the pan with a bit of dry sherry. Everything else I did as the recipe suggested. I think next time I will use less lemon; maybe half. Read More
(1)
Rating: 2 stars
03/05/2020
The resulting broth that I made was really bitter. I made half recipe with 1/2 lemon sliced thin. Flavor of the broth took on the bitter lemon rind flavour. I will try again without the lemon, add juice to taste. All other ingredients should make a great stock. Read More
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Rating: 1 stars
06/07/2020
this turned out like hot lemon broth (and I followed the recipe to the letter). I'm currently making a new batch with some changes: no lemon. adding carrot. I diced the celery, onion, carrot and garlic. quickly sauteed them first in a little olive oil and sea salt and pepper. added shrimp shells and the rest of the ingredients... topped it off with cold water and following the recipe for the rest. Read More
Rating: 5 stars
07/07/2019
I used this recipe for my first time ever making shrimp stock for my first time ever making etouffee. The stock smelled delicious while simmering and made for a very tasty etouffee. I did add some salt at the end about 1-2 teaspoons I think. Highly recommend! Thank you so much. Read More
Rating: 5 stars
11/09/2019
Made it to the recipe other than no celery and it was great. Read More
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