Shrimp Stock

A common ingredient in Cajun and Creole cooking.  This version is from


Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns


Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups.

Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface, and simmer for about 45 minutes to an hour.

Strain through a fine mesh strainer.

Stock freezes very well. Break it up into batches in ziploc bags.

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