Shrimp / Crab Stock

Shellfish stock in a large stock pan with a wooden spoon submerged into the liquid.

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 be the very best it can be. Stock up on shells from your favorite shellfish such a shrimp, lobster, and crab. The difference of this stock vs. store-bought is night and day.

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Equipment

Large (8 quart) stock pot, or Dutch oven

Ingredients

4 tablespoon unsalted butter
2 tablespoon vegetable oil
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
1 teaspoon smoked paprika
1 teaspoon Kosher salt
3 cups white wine
3 quarts water

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 butter and oil 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.
Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes.
Add the water, bring to a boil and then lower the heat. Cover the pot and simmer on low heat for 1 hour.
Let cool for about 20 minutes, and the 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

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 2 months.

Nutrition