Basic Recipes

Shrimp Stock

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Homemade Shrimp Stock
I recently made shrimp and grits, and this homemade stock definitely took the dish to the next level.  Homemade shrimp stock is a great base to escalate many dishes–including shrimp and grits, seafood gumbo, and many others!  I prepared a homemade shrimp stock using the recipe from Emeril Lagasse’s Farm to ForkCooking Fresh.  It doesn’t take too long to make, and it yields about three quarts–which is great because you can freeze this for up to two months, and use it in a variety of dishes, stews, and soups!

Shrimp Stock
Author: Emeril
Prep time:
Cook time:
Total time:
Serves: 12 cups
  • 1 to 1 1/2 pounds shrimp shells and heads
  • 1 cup roughly chopped onions
  • 1/2 cup roughly chopped celery
  • 1/2 cup roughly chopped carrots
  • 2 garlic cloves, roughly chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh thyme
  1. Rinse shrimp shells and heads in a large colander under cold running water.
  2. Combine all ingredients in large, heavy-bottomed pot (such as a dutch oven), and add enough water to cover everything by one inch.
  3. Bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer 45 minutes, skimming away foam that accumulates on surface.
  5. Carefully strain through a fine-mesh sieve into a large bowl. Quickly cool by placing the large bowl in an ice bath, and stirring until the stock is chilled.
  6. Cover and chill until needed, up to 3 days in the refrigerator or 2 months in the freezer
homemade shrimp stock

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  • Gulf Shrimp and Creamy Cheddar Grits SAYS | December 30, 2014

    […] andouille sausage–adding spiciness and smokiness–hallmarks of Louisiana cooking.  Plus, homemade shrimp stock is reduced with a host of flavorful vegetables and herbs, adding layers upon layers of complexity […]

  • Gumbo with Gulf Shrimp SAYS | January 28, 2015

    […] celery and bell pepper, which I then added to the roux.  Finally, I added the diced tomatoes, homemade shrimp stock, okra, spices, and shredded chicken.  Finally, I sauteed the shrimp in garlic and butter, before […]

  • soulphia SAYS | January 28, 2015

    oh snap! i didnt know you put the shrimp stick recipe on here!!! This is happening.

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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