New This Month

Shrimp Stock for Gumbo

Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.

  • Yield: Makes about 6 cups

Source: Martha Stewart Living, May 1996


  • 1 tablespoon vegetable shortening
  • 1 medium onion, peeled, cut into eighths
  • 1 carrot, peeled, cut into 1/2-inch pieces
  • 1 celery stalk, cut into 1/2-inch pieces
  • 2 bay leaves
  • Two 1/4-inch-thick slices lemon
  • 1 jalapeno pepper, cut in half lengthwise
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • Shells from 2 pounds of shrimp


  1. Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.

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