| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | about 1 quart |
Ingredients
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onions (2 onions)
- 2 carrots, unpeeled and chopped
- 3 stalks celery, chopped
- 2 garlic cloves, minced
- 1/2 cup good white wine
- 1/3 cup tomato paste
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 10 sprigs fresh thyme, including stems
Instructions
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 24 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 71 mg |
Reviews
This stock is full of depth of layers of flavor. The only thing I did differently was that I did not peel the onions and I added some sun dried tomatoes pack in olive oil to cook. The flavor of the shrimp shells was predominant but not overpowering. The vegetables and herbs round out the flavor.
Fantastic stock. Great simple way to save money buying it. Fantastic flavor and still easy to do with a busy family. Save your shells. It’s totally worth it.
NO idea what happened! I made this yesterday with a LOT of shrimp shells, so as another reviewer did, I doubled all of the other ingredients. added a few extra things — and the result is VERY SWEET!!!! Now not sure whether to use this to make Ina’s shrimp bisque which had been my intention or to use chicken stock for the bisque or the glace??? that I bought from Amazon.
for the liquid, I used 3 qt in all — 1 qt of vegetable stocks & 1.5 qt of water.
used an entire can of tomato paste (the small can), dark parts of a leek, a bit of dried tarragon, few strips of orange zest (from Tyler’s recipe), the rinds of several lemons & 1 lime (Emeril adds whole lemon). That’s all I remember.
why so sweet??? corrections? acid? would you suggest lemon or ACV?
OMG, that had to of been the best seafood stock l ever made and so easy! The house smelled like a West Coast 5 Star Restaurant. I did leave out the thyme and the tomato paste due my own personal food sensitivities. But it turned out excellent anyways. Thank you for posting your Ina Garten
Does anyone have an estimate as to the what weight/amount would be for “Shells from 1# large shrimp”? I accumulate shells in the freezer as I use up shrimp and crab that I’d love to use for this, but sure how much…
Ina, Thank you I made your stock for my Gumbo. And it was a hit at work I retired from the kitchen almost 20 years ago I was a Chef for 30 years. Great stuff!! I did add a bottle of Clam juice & 2 tsp. Of Old bay. Thanx Chef Coon
Retired Disabled Veteran
Retired Disabled Veteran
I made this stock (exactly as recipe outlined) for shrimp and corn chowder. It was absolutely worth the time and effort and the chowder was amazing!
I have used this stock for making seafood gumbo and other dishes and the stock makes the dish. I’ve tried using off the shelf seafood stock and my family always notices the difference. The stock is so good you could serve as soup, the flavor is amazing!!!
Thank you Ina for giving those of us who live in small rural area’s a great distance from ocean or large bodies of water the information to make our own stock. This recipe is easy and does not require hard to find ingredients. It has great flavor and shells from other shell fish can easily be substituted or combined with shrimp.
No stars yet,but how can you miss with Ina ? I saved the shells from a small lobster, Can these be added to the shrimp shells and should I increase the ingredients?