Shrimp Stock

Preparation info
  • 4 to 5 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About


  • Shells from 2 pounds shrimp
  • 2 tablespoons mild olive oil



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