How I Make My Shrimp Stock Cubes In My Kitchen😚😚✨️

Rinse shrimp shells under cold water to remove any impurities.

Place shrimp shells in a large pot and add water until covered.

Chop onion, carrot, and celery into large pieces and add to the pot.

Smash garlic cloves and add them to the pot along with bay leaves and peppercorns.

Add thyme and parsley to the pot for added flavor.

Squeeze in the juice of a lemon and toss the lemon halves into the pot.

Bring the mixture to a boil over medium-high heat.

Reduce heat to low and let simmer for 30-45 minutes, skimming any foam that rises to the surface.

Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or pot.

Discard the solids and let the stock cool before storing.

Store in airtight containers in the refrigerator for up to a week or freeze for longer storage.

Cooking Techniques

Spice Level:

Allergens