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Shrimp Stock


  • Shells from 12 pounds of shrimp
  • 810 whole peppercorns
  • 12 large bay leaves
  • Medium yellow onion with skin on and quartered; quarter slices halved (skin adds color)
  • 2 celery stalks with leaves rough chopped1 carrot rough chopped
  • 23 sprigs of fresh thyme
  • kosher salt to taste
  • 2 tablespoons of whole or ground dried shrimp (optional)
  • 6 cups of water


  1. If shrimp shells and heads are fresh place in a large colander and rinse under cold running water. If shells are frozen and you rinsed before you froze, you can skip this step.
  2. Place all the ingredients in a heavy-bottomed large stockpot, add water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30-45 minutes. Skim occasionally if needed.
  4. Remove the stock from the heat and strain through a fine-mesh strainer or sieve into a clean container. Let the stock cool completely. Refrigerate the stock for up to 3-4 days or freeze in airtight containers for up to 6 months.