Shrimp Stock - How to Make Shellfish Stock

Melt 1 tablespoon of butter in a pot.

Break up the shrimp and lobster shells to increase surface area.

Stir in the shells with the butter and let simmer for a few minutes.

Remove the shells and sweat the onions and leeks in the pot.

Add in 1 stalk of celery and 1 carrot (frozen chopped) to the pot.

Smash 2 garlic cloves and add them to the pot along with 1 bay leaf.

Once the vegetables are softened, add white wine (a couple tablespoons to half a cup).

Let the wine deglaze the pan, scraping up brown bits.

Add the shells back into the pot and stir.

Cover the pot and let it stand for 8 to 10 minutes over medium heat.

Add 4 cups of water to cover the ingredients and bring to a strong simmer.

Scoop off any foam that rises during the simmering process.

After 10 minutes of simmering, remove the big pieces and strain the stock through a chinois or fine mesh strainer.

Press through the extra juice using a pestle or back of a spoon.

Let the stock cool in smaller jars for easier de-fatting and freeze in portions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens