Shrimp Stock

Preparation info

  • Makes About

    2 Quarts

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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


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 shri