Wild Shrimp Stock
How to make a delicious batch of shrimp stock with the leftover shells, heads, and tails removed from the wild shrimp you buy from local fishermen or seafood shop. Ready in only 30 minutes to enjoy sipping on its own or as a base for gumbo and chowder.
Ingredients
- 1-2 pounds wild shrimp heads, shells, tails only
- 2 quarts filtered water
- 1/8 cup white wine vinegar or ACV
- 1 carrot optional
Instructions
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Remove heads, shells, and tails from the wild shrimp and place in a 1-gallon pot. *If you've never removed the head of a shrimp before, it's easy. Simply place your index finger and thumb on the crease between the bottom of the shrimp head and the top of its abdomen and twist.
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Add filtered water and optional chopped carrots. Stir in vinegar.
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Bring the pot to a boil on the stovetop, skimming off any white foam as it rises to the top.
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Once the stock is boiling, turn down to a very low simmer for a minimum of 30 minutes. Simmer the stock longer to improve the flavor if desired - up to 3 hours.
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Strain the stock, cool and use immediately or store for several days in the refrigerator in a glass jar. Freeze what you will not use in a few days.
Recipe Video
Recipe Notes
Crawfish may be substituted for the shrimp.
Homemade apple cider vinegar or commercial ACV packaged in glass bottles may be substituted for the white wine vinegar.