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Homemade Shrimp Stock
Homemade Shrimp Stock
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 2 cups of stock
Author: Jeanie and Lulu's Kitchen
  • 1 dash olive oil
  • 20 whole removed shrimp tails the tails removed from 1 pound's worth of fresh shrimp
  • 2 stalks celery trimmed and chopped into chunks
  • 1 quart water
  • 1/2 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 2 whole bay leaves
  • 1 pinch salt plus additional as needed to taste
  1. In a large sauce pan heat the olive oil over medium high heat. Cook the shrimp tails in the oil until they become pink for about 2 minutes. Add in the celery and allow it to get soft for another minute.
  2. Pour in the water and also add the peppercorns, thyme sprigs, bay leaves and salt. Bring the mixture to a boil then reduce it to a low simmer. Allow the stock to simmer and meld for an hour.
  3. When the hour is up, taste for salt and add more if desired. Then pour the mixture through a fine mesh strainer right into a heat proof container so that it is a gorgeous, clear liquid. After that it is ready to use in countless types of dishes! It will keep in the refrigerator sealed up for a few days.