Homemade Shellfish Stock

Course: Stock

Cuisine: Cajun, Italian, Seafood

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: people

Calories: 171kcal

Author: Kris Longwell

Shellfish Stock is an essential ingredient when you want to make your gumbo or fish stew the very best it can be. Stock up on shells from your favorite shellfish, such as shrimp, lobster, and crab. The difference between this stock and store-bought is night and day.

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Equipment

Large (8 quart) stock pot, or Dutch oven

Ingredients

2 tablespoon vegetable oil
2 tablespoon unsalted butter (optional)
2 lbs shellfish shells shrimp, lobster, and/or crab. Heads on even better.
1 cup onion chopped
1 cup celery chopped
1 large leek sliced, green parts only
3 cups white wine
3 quarts water
1 teaspoon smoked paprika (optional)
1 teaspoon Kosher salt

Instructions

If using shrimp or prawns with the heads still attached, simply twist the head off from the body, and then remove the shells. You'll be using both the shells and the heads for the stock.
Heat the oil and butter (if using) in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes.
2 tablespoon vegetable oil, 2 lbs shellfish shells
Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes.
2 tablespoon unsalted butter, 1 cup onion, 1 cup celery, 1 large leek, 3 cups white wine
Add the water, salt, and paprika (if using). Bring to a boil, and then lower the heat. Simmer on medium-low heat for 1 hour.
3 quarts water, 1 teaspoon Kosher salt
Let cool for about 20 minutes, and then strain the stock through a fine-mesh sieve into another pot or large heat-proof bowl. Use a spoon or small ladle to skim off any fat (from the butter) and/or impurities that may have formed on the surface of the stock

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can find shrimp with the heads still on at well-stocked fish markets. Prawns (with heads) are a great substitute.

You'll need about 3 cups of shrimp shells. Every time you cook with shrimp, be sure to throw the shells into a freezer baggie and freeze them for when you're ready to make shellfish stock!

When making this stock for gumbo, we usually leave the smoked paprika out of the shellfish stock because it's included in the gumbo.

The stock will keep in the fridge for up to 5 days and freezes beautifully for up to 3 months.

The butter and smoked paprika are commonly used in the stock for Cajun cooking. For traditional shellfish stock, we don't include the butter and smoked paprika.

Nutrition