Rating: 3.53 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
  • 15 Ratings

Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.

The Martha Stewart Show, Episode 3037

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Yield:
Makes 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp shells and heads in a large colander and rinse under cold running water.

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  • Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.

  • Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.

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Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1