Shrimp / Crab Stock

Shrimp / Crab Stock adds amazing depth and flavor to anything from gumbo, cioppino, fish chowder and so much more.   If you can find shrimp with their heads on, that really is awesome.  That can be hard to find sometimes.  Another amazing option is to go with shrimp shells and blue crabs.   You can get blue crabs at most seafood markets, or online.  Make a double batch and freeze what you don’t use.  You will be so glad you did!!


Shrimp / Crab Stock
 
Prep time
Cook time
Total time
 
This Shrimp / Crab Stock can be made with just shrimp, if you can find whole shrimp (heads still on). If you can, cook the shrimp, pull out the meat, and use the shells and the heads for the stock. If you can't find shrimp with the heads on, just use shrimp shells (cook the shrimp separately) and get yourself some Gulf blue crab. Most well-stocked seafood markets will sell the frozen variety (if you don't have access to fresh), or you can easily order them online. This stock makes all the difference in the world when fish stock is called for.
Author:
Recipe type: Seafood
Cuisine: Seafood
Serves: 6 - 8
Ingredients
  • ½ lb shrimp shells and heads (1/2 lb of shells and heads only...body of the shrimp should be removed before weighing)
  • 16 oz. whole blue crab (optional)
  • 1 gallon water
  • ½ cup white wine
  • ½ yellow onion, coarsely chopped
  • 2 garlic cloves, smashed (I use my garlic press)
  • 2 bay leaves
  • ½ teaspoon black peppercorns
  • 1 teaspoon thyme, chopped (can use ½ teaspoon dried)
  • Juice of ½ lemon
Instructions
  1. Rinse shrimp shells and heads and whole crabs under cold water.
  2. In large stock pot, combine all ingredients, and bring to a boil over high heat.
  3. Reduce heat to medium-low, and simmer, uncovered, for 1 hour, skimming occasionally.
  4. Remove stock from heat, and strain through a fine-mesh sieve.

 

 

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