Shrimp Stock

If you don’t live in a place where fresh shrimp can be had, by all means use the shrimp shells, but add some crab and/or lobster shells to the stock to make up for the missing shrimp heads.


  • 2 pounds extremely fresh heads-on shrimp
  • 1 large or 2 small carrots
  • 2 celery ribs
  • a handful of fresh herbs such as thyme, parsley, basil, oregano, and savory
  • 1 medium unpeeled onion, quartered
  • 3 quarts water


Remove the heads and shells from the shrimp, dropping the heads and shells into an enameled or stainless-steel stockpot. Cover the shrimp bodies with plastic wrap and store in the refrigerator to use later.

Add the rest of the ingredients and cook the stock, uncovered, at a low boil until the onions are transparent, the carrots are soft, and the stock is pleasantly infused with the shrimp flavor—about 45 minutes. The liquid will be reduced to 2 quarts. Strain out the solids. Cool, then freeze what you don’t plan to use immediately.