Shrimp Stock

Shrimp Stock

Prep Time: 0

Yield: 0

Shrimp Stock


  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 8 bay leaves
  • 1 cup parsley, coarsely chopped, stems and all
  • 2 lemons, halved
  • 4 ounces parsnips, chopped
  • 4 ounces celery, diced
  • 4 ounces leeks, white portion only, washed


  1. Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the mirepoix (onions, leeks celery, parsnips) and sweat for 2-3 minutes. Add to cold water, add the parsley and sachet (all the herbs placed into a 4" square of cheesecloth and tied into a sack) and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.

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