Make homemade shrimp stock from leftover shrimp shells with this simple and economical tutorial.All your favorite seafood recipes will taste even more delicious! Freezer-friendly.Shrimp shells, tails, heads, legs, all the parts that we usually don’t eat: They’re loaded with shrimpy flavor! All you have to do is coax it out with a little boiling water and some time.

It’s the same basic technique people use for making chicken stock with chicken bones.It’s also the reason I tend to buy shrimp with their shells still attached.It’s easy to clean shrimp, then stash the crunchy bits in a freezer bag until there’s enough to work with.

Recipe ingredients: Ingredient notes: Shrimp shells: The star of the show.Gather and save as many uncooked shrimp shells, legs, tails, and heads as you can.Stow them away in the depths of your deep-freeze and try not to forget about them.

Technically, you can make stock with cooked shells, but the flavor will be weaker.Cold water: Always start with cold water.This helps keep the broth clear, not cloudy.

The amount of water used and the length of simmering time will determine the intensity of the broth.Vegetables: Some cooks save old vegetable trimmings to add to their broth.I prefer to start with new, fresh vegetables because I think the broth will taste better.

So yes, we peel the carrots, and save your vegetable scraps for composting! Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppe

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