How to Make A Simple Shrimp Stock

By Trace Barnett

This simple shrimp stock was originally used in my Alabama Gulf Shrimp & Grits recipe.

Simple Shrimp Stock

Yield: About 1 quart
Prep Time: 10 minutes
Cook Time: 30–40 minutes

INGREDIENTS

• Shells from 1–2 pounds of shrimp (heads too, if you have them—great flavor)
• 1 tablespoon olive oil or butter
• 1 small onion, roughly chopped
• 1 stalk celery, roughly chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 4–5 black peppercorns
• 4 cups water
• Optional: a few parsley stems, a squeeze of lemon peel

INSTRUCTIONS

1. Build flavor first: In a medium pot, heat the oil or butter over medium heat. Add the shrimp shells (and heads if using) and sauté for 4–5 minutes until they turn pink and fragrant.
2. Add aromatics: Stir in onion, celery, and garlic. Cook another 3–4 minutes until slightly softened.
3. Simmer: Add bay leaf, peppercorns, and water. Bring to a gentle boil, then reduce to a simmer.
4. Let it go: Simmer uncovered for 25–30 minutes. Avoid overcooking—shrimp stock can turn bitter if pushed too long.
5. Strain and finish: Strain through a fine sieve, pressing lightly on solids. Taste and add a pinch of salt if needed.

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