Homemade Shrimp Stock

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

Sure, shrimp stock doesn’t sound like a big deal, but in my house I go through gallons as we eat a lot of seafood dishes that require a hearty seafood stock. I tried a famous brand once and I vowed never to eat it again as it was just nasty to me. Since that time I have made my own versions of shrimp, lobster, and crab stocks. I save all clam broth from steamed clam dishes often combining some or all of the seafood stocks for certain dishes. There are no crazy ingredients that go into a recipe and I usually have onions, celery, carrots, garlic along with plenty of herbs and spice to go into a pot of stock. Below find a link to Ina’s easy seafood stock recipe…

Seafood stock freezes well so this week’s shrimp and antebellum grits will be enhanced with some of the shrimp stock instead of all water.

I often add additional things like bay leaves, lemon slices, fresh parsley, a pinch or three of Phillips seafood seasoning, peppercorns, and if you have it saffron is a fabulous addition.

Link to Ina’s shrimp stock recipe: