How to Make a Quick Shrimp Stock

Published on Thursday, September 10, 2009, by CHOW Video Team / Edit Post

How to Make a Quick Shrimp Stock

Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that shrimp stock adds extra flavor to shrimp étouffée or gumbo without adding any cost or time. Just save all the “garbage” from prepping for the dish, like celery ends and tops, onion peels, and shrimp shells, then boil it all together for 10 minutes and strain. You’ll have the flavor of the sea minus the fishy smell and taste.

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  • Good tips but I usually prefer to just use a Shrimp Base to boost any shrimp dishes I'm making. Quick and easy prep.. just add a tsp to warm water to dissolve and you are good to go!

  • Heh. I remember the first recipe I looked at for shrimp stock, many years ago. It called for a pound of shrimp shells, rather than the shells from a pound of shrimp. I dutifully began saving them in my freezer, but after awhile began to wonder if I would even be able to fit an entire pound of them in there.

    I then wised up and looked for another recipe. :)