Shrimp Stock


  • Shells from 2 pounds shrimp
  • 2 tablespoons mild olive oil
  • quarts (or as needed) water
  • 2 cups dry white wine
  • 3 medium onions, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 3 strips lemon zest
  • 3 parsley sprigs
  • 2 thyme sprigs
  • 8 to 10 peppercorns
  • 3 whole coriander seeds
  • 2 whole allspice
  • 1 large bay leaf
  • 1 walnut-size piece of fresh ginger, peeled (optional)
  • 1 dried red pepper pod (optional)



Rinse the shells well. Heat the olive oil in a large stockpot over medium heat. Add the shells and sauté, stirring often, about 10 minutes. Add the remaining ingredients, adding more water if needed to cover the shells. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour, skimming the scum from the surface often. Strain through a cheesecloth-lined strainer into a large saucepan and reduce by half. If not using immediately, let cool to room temperature, then refrigerate or freeze.