fbpx

Shrimp stock with mirepoix Fast2eat

Shrimp stock with mirepoix Fast2eat
Jump to Recipe

Ready to Get Cooking?

Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

If you love shrimp (and aren’t allergic), I suggest making your own Homemade Shrimp Stock.

Shrimp stock isn’t something that a lot of people tend to make at home. However, it is the best way to extract tons of flavour from your leftover shrimp shells and tails!

It adds extra flavour to your seafood dishes — vs. adding chicken or vegetable stock — maintaining a seafood flavour at no additional cost.

Once you make this stock, I bet you will never throw shrimp shells away again!

The next time you have a batch of shrimp shells, DO NOT throw them away. Utilize leftover shrimp shells to make an amazingly flavourful stock! This simple shrimp stock is easy to make, economical, and freezable. It’s a great way to boost the flavours of soups, stews, and sauces.

I like this recipe since it’s just dump-and-go – The pressure cooker does all the work for you and allows you to make this seafood stock without babysitting it like you would on the stove. Just turn it on and leave it to do its thing!

You can have it as is or use it to upgrade seafood recipes instead of water.

If you don’t have time to make the stock when you are using the shrimp, don’t discard the shells. Put them in a heavy-duty freezer bag or container and freeze them for later use. If tightly closed, they’ll keep for about three months until you’re ready for them.

The recipe uses shells from 500g/one pound of shrimp, but it can be adjusted depending on the weight of your shrimp. Seasonings can be to taste. I usually improvise with what I have at home.

If you want, you can freeze the stock or part of it.

Here are some great recipes that would be even better with this shrimp stock:

Check out my article with the Smart tips you should know when cooking shrimp for a perfect shrimp every time.


Did You Make This Recipe?

I love seeing your take on my recipe!

Comment below with your experience, snap a pic, use #fast2eat and tag us on

Instagram, Facebook, Pinterest and Youtube.

Thank you so much for reading, commenting, following and sharing.

Shrimp stock with mirepoix Fast2eat

Shrimp stock with mirepoix Fast2eat

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
If you're making a seafood-based dish that calls for stock or broth, forget about buying it. And don't substitute chicken or vegetable stock or broth! Instead, use a homemade shrimp stock. So, next time you're peeling shrimp, save the shells and make this quick and easy stock.
Servings: 6 cups

Ingredients

  • 1 tbsp Olive oil
  • Shrimp shells - heads, shells and tails from 500g/1 pound of shrimp - rinsed
  • 1 Onion - quartered with skins on
  • 1 Carrot - large, coarsely chopped
  • 1 stalk Celery - or leek - coarsely chopped
  • 2 tbsp Garlic - min 3 cloves, fresh, Peeled, chopped large or smashed
  • 2 Bay leaves
  • 1/2 tsp Peppercorns - or optional to taste
  • 1/2 tsp Coriander seeds - or optional to taste
  • 2 tbsp Parsley - chopped or dried
  • 1 sprig Thyme
  • 1 sprig Chives - chopped or dried
  • Salt - optional to taste
  • 3 tbsp White wine - or lemon juice/peels/wedges or vinegar – optional
  • 6 cups Water - or enough to cover - room temperature

Instacart is available in the US only at the moment.

Instructions

Making in the pressure cooker

  • Add oil and shrimp shells to the pot. Sear the shrimp shells until pink and release an incredible aroma.
  • Then add onion, carrots, celery, and garlic and sear the veggies until they start to soften up.
  • Add in cold water, coriander seeds, bay leaves, parsley, thyme, chives, peppercorns, wine, and salt to taste. Stir to combine.
  • Important: It’s important not to fill the pot above the 2/3 total capacity because it releases liquid as it cooks, and you don’t want your pressure cooker overfilled.
  • Lock the lid onto the pressure cooker and cook for 10-15 minutes at HIGH pressure.
  • Natural Release – After finishing the cooking cycle, allow the pressure cooker to release pressure naturally. This takes less than 20 minutes.
  • Note: It’s okay if your pressure cooker turns to the “keep warm” setting. This will not affect the time it takes to release pressure.
  • Open the pot and skim any foam or debris from the top of the stock.

Making on the stovetop

  • Add the oil and shrimp shells to a large, heavy-bottom pot on medium heat.
  • Cook and stir the shrimp shells until pink and release an incredible aroma.
  • Then add onion, carrots, celery, and garlic and cook until the veggies start to soften up.
  • Add in cold water, coriander seeds, bay leaves, parsley, thyme, chives, Peppercorns, wine, and salt to taste. Stir to combine.
  • Cover the pot, leaving the lid a bit angled, and bring to a boil.
  • Note: After the initial boil, cook in a gentle simmer, as the agitation from rapid or high heat might break up the protein and cloud the stock.
  • Reduce heat and simmer lightly for 20-30 minutes.
  • The longer the stock simmers, the more concentrated the flavour.

Strain the stock

  • Using a slotted ladle, remove the largest pieces of the vegetables and shells from the broth.
  • Place a fine-mesh strainer over a large bowl or pot and pour the stock through the strainer. Squeeze well to extract all stock and flavour from shells and vegetables.
  • Discard the shells and vegetables.
  • Use immediately, or cool before refrigerating or freezing.
  • If you like a very clear stock, strain it again through a fine-mesh strainer.
  • Tip: I’m not particularly eager to use a fine-mesh strainer for the first straining because the large pieces of vegetables and shells tend to clog it and make it hard to clean.

Video

Notes

Storing

In the fridge

You can store it in the refrigerator for up to 3 days.

Freezing

You can freeze this stock in freezer-safe containers and store it to use later.
You can also freeze the stock in ice cube trays for easier storage and thawing.
Pour the stock into the ice cube tray and freeze. Once rock-solid, remove the cubes from the tray and transfer them to resealable bags or freezer-safe containers.
It will stay good in the freezer for up to 6 months.
Thaw overnight in the refrigerator.

Freezing shells

If your shrimp shells are not enough to make the stock, put them in a freezer bag or container and freeze until ready to use.
I save the shrimp shells when I make shrimp dishes that don’t need stock and store them in the freezer. Then, when I have enough, I use them to make stock – no need to thaw, I put them in frozen.
Stored properly, they’ll keep for about three months.

Can I double up the recipe?

Sure! If your pressure cooker is big enough, feel free to increase the amount of shrimp, veggies, and water. Cooking time stays the same.
You can add more water if you'd like. Just make sure you don't pass the ⅔ mark.

Golden colour

Use yellow onion in making this shrimp stock; the peels or skin of the onion help deepen the colour of the stock giving it a beautiful golden colour.

How to get a really clear shrimp stock

This recipe for shrimp stock will produce a rich, decadent and flavourful stock, but it will have a pretty particular colour.
Instead of a deep, dark brown like beef or chicken stock, it will have a bit of an orange tinge that some people find a bit sickly looking. I actually like this look, and I use it like this.
If you have a problem with a slightly orange, yellow-y tinge to your stock, it isn't too hard to remove some of the colours.
Strain your shrimp stock through a cheesecloth after straining away the majority of the solids. The cheesecloth will help to remove some of the extra colours from the stock without taking out any of the flavour, perfect for when you are looking for a more transparent and more attractive stock.

How can you use shrimp stock?

Everyone is familiar with using chicken, beef, or pork stock as a sort of filler ingredient able to be used in pretty much any savoury application when liquid is called for.
Shrimp stock has a very distinctive, shrimp-forward flavour, but what's interesting is that it is not intensely fishy. Unlike homemade fish stock, which can only be used to create a fish soup, shrimp stock can add a giant hit of umami saltiness to almost any dish.
You can use homemade shrimp stock to replace store-bought fish broth/stock and even clam juice.
While it can be used to make an incredible shrimp dish or soup, it could also be used as the liquid base for some homemade noodles. Or use it in place of chicken stock for any recipe where some shrimp and umami flavours won't conflict with the already present ingredients.
Shrimp broth is a good base for recipes with shrimp that take sauce, such as risottos, paella, bisque, gumbo, pies, shrimp with catupiry, moquecas, bobós, soups and whatever else you want. The broth adds much more flavour to the dishes.
Or you could just pour it into a cup, add some salt and enjoy it as a simple, low-calorie soup snack!
Shrimp stock is massively versatile, and even if you don't plan on making something like shrimp soup, you should definitely make some stock the next time you eat some shrimp at home.

Substitutions

You can use shellfish shells (e.g. crab, lobster) or shrimp heads.
If you save vegetable scraps, use them in this recipe! The outer skins of onions help to give this stock its beautiful rich golden colour.

Simple shrimp broth

If you don't have time to make the stock using mirepoix, prepare this shrimp broth that takes just 15 minutes, and there is no need to cut vegetables.

Prep time

Prep time does not include the time for peeling the shrimp.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”

How do you get a quick and nutritious meal on the table at the end of a busy day?

I love creating fast and healthy meals that can make a huge difference.

Course : Appetizers & Starters, Soup
Cuisine : American, Brazilian, Canadian
Keyword : Easy Mirepoix, Mirepoix, shrimp broth, Shrimp stock, Shrimp stock with mirepoix, stock

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1862IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.4mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Remember to follow usSnap a pic, use #Fast2eat and tag @Fast2eatca on Instagram.
Share on Facebook

go to top

Check out what I’ve been busy cooking!

Latest Recipes

 

Moroccan couscous with shrimp Fast2eat
The shrimp and couscous in this dish complement each other so nicely. Perfect if you want an easy, light and quick meal. This one-pot wonder will impress friends and family and satisfy even the hungriest diners.
Check out this recipe
Moroccan couscous with shrimp Fast2eat
Easy shrimp skewers Fast2eat
My family can’t get enough of these easy grilled shrimp (or prawn) kabobs. The shrimp are tossed up in a delicious Mediterranean marinade with garlic, lime (or lemon), spices and herbs mixture, then threaded onto sticks and cooked to perfection in under 5 minutes. Wonderfully juicy and full of flavour.
Check out this recipe
Easy shrimp skewers Fast2eat
Shrimp and chickpeas Mediterranean salad Fast2eat
This flavour-packed garlicky shrimp and herby chickpeas Mediterranean salad and a bold Mediterranean dressing is super fast, requires minimal effort, and full of healthful ingredients the whole family will love.
Check out this recipe
Honey Garlic Shrimp and Brussels Sprout Fast2eat
This simple healthy stir fry is one of my recent favourites. The amazing flavour combination of the honey caramelized sprouts, garlicky shrimp, and sesame oil is easy, fast, tasty and irresistible! And it comes together in 20 minutes! Nothing better than an easy, delicious, and healthy real food meal!
Check out this recipe
Shrimp Fajitas Fast2eat
This Shrimp Fajitas recipe is a crowd-pleasing meal when you are short on time but looking for maximum flavour. You won’t want to stop eating them!
This recipe is seriously so easy to make and delicious! With just a few stirs and chops for preparation, the cooking process is really quick.
Tender shrimp cooked to perfection with all the flavours of your favourite Mexican restaurant dish. Now you can have the same Mexican restaurant shrimp in the comfort of your own home!
Check out this recipe
Shrimp Sauce for Pasta or Spaghetti Squash Fast2eat
This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavour. Use jumbo shrimp if you want to make it impressive!
Check out this recipe
Shredded chicken and chicken broth Fast2eat
Pre-cooked shredded chicken is the Fastest way to have a delicious chicken dinner. Make versatile boiled chicken breasts your go-to ingredient to get dinner on the table Fast.
Check out this recipe
Shredded chicken and chicken broth Fast2eat

Want More? Check Out My Cookbooks!

Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!

Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.

Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!

 

 

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

Hungry for more? Follow us on Social Media!

We post new recipes every Friday! Stay up to date by following us on

Instagram, Facebook, Pinterest and Youtube


All Your Favourite Recipes in One Place!

Become a member of Fast2eat and get these benefits:

  • Save, upload, and track all of your favourite recipes.
  • Plan your meal for the week with the Fast2eat Meal Calendar.
  • Create a full course menu for special events.
  • Personalize and create as many recipe collections as you want.
  • Generate shopping lists.

Join us for free by following us on Instagram, Facebook, Pinterest and Youtube!

go to top


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.

Get in Touch!

I look forward to hearing from you in the comments.

go to top

 
Comments

No comments yet.

 
Comments
 
error

Since you are here, can I ask a favour? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Please follow Fast2eat on Instagram, Facebook and Pinterest. Thank you so much!!!