Chef Cole's Shrimp Stock
Chef Cole's Shrimp Stock
Ingredients
- 2 cups shrimp shells, heads on if you have them
- 1 yellow onion, rough chop
- 2 celery stalks, rough chop
- 1/2 fennel bulb, rough chop
- 4 garlic cloves, smashed
- 4 teaspoons shrimp paste or dried shrimp, optional, 1 teaspoon per cup of water
- 4 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 3 sprigs fresh thyme
- 1 tablespoon neutral oil
- to taste salt, as needed
Instructions
- 1
In a large pot or Dutch oven, heat the neutral oil over medium heat. Add the rough chopped yellow onion, celery stalks, fennel bulb, and smashed garlic cloves. Sauté until the vegetables are soft and golden, about 5-7 minutes.
⏱️ 7 min
- 2
Add the shrimp shells to the pot with the sautéed aromatics. Allow them to toast for 2-3 minutes, stirring occasionally, to deepen their flavor.
⏱️ 3 min
- 3
If using shrimp paste or dried shrimp, push the shrimp shells and vegetables to one side of the pot to create a dry spot. Add the shrimp paste or dried shrimp to the dry spot and bloom it for about 30 seconds, stirring it directly in the heat, before mixing it with the other ingredients.
⏱️ 1 min
- 4
Pour in the 4 cups of water. Add the bay leaves, black peppercorns, and fresh thyme sprigs. Season with salt to taste.
⏱️ 1 min
- 5
Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Let the stock simmer for 10 to 15 minutes. It is crucial not to simmer longer than 15 minutes, as shrimp shells release their flavor quickly, and prolonged heat can cause volatile compounds to dissipate, leading to a less desirable flavor. The goal is a short simmer for a clean, concentrated flavor.
⏱️ 15 min - 6
Carefully strain the stock through a fine-mesh sieve into a clean bowl or container. Press down on the solids in the sieve with the back of a spoon or ladle to extract all the liquid and flavor.
⏱️ 2 min
- 7
The Chef Cole's Shrimp Stock is now ready to use. It can be stored in the refrigerator for up to 3 days or frozen in portions for up to 3 months. This stock is perfect for dishes like Louisiana BBQ shrimp pasta.
Kitchen Tools
Chef Cole's Shrimp Stock
- 2 cups shrimp shells, heads on if you have them
- 1 yellow onion, rough chop
- 2 celery stalks, rough chop
- 1/2 fennel bulb, rough chop
- 4 garlic cloves, smashed
- 4 teaspoons shrimp paste or dried shrimp, optional, 1 teaspoon per cup of water
- 4 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 3 sprigs fresh thyme
- 1 tablespoon neutral oil
- to taste salt, as needed
Instructions
- 1
In a large pot or Dutch oven, heat the neutral oil over medium heat. Add the rough chopped yellow onion, celery stalks, fennel bulb, and smashed garlic cloves. Sauté until the vegetables are soft and golden, about 5-7 minutes.
⏱️ 7 min - 2
Add the shrimp shells to the pot with the sautéed aromatics. Allow them to toast for 2-3 minutes, stirring occasionally, to deepen their flavor.
⏱️ 3 min - 3
If using shrimp paste or dried shrimp, push the shrimp shells and vegetables to one side of the pot to create a dry spot. Add the shrimp paste or dried shrimp to the dry spot and bloom it for about 30 seconds, stirring it directly in the heat, before mixing it with the other ingredients.
⏱️ 1 min - 4
Pour in the 4 cups of water. Add the bay leaves, black peppercorns, and fresh thyme sprigs. Season with salt to taste.
⏱️ 1 min - 5
Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Let the stock simmer for 10 to 15 minutes. It is crucial not to simmer longer than 15 minutes, as shrimp shells release their flavor quickly, and prolonged heat can cause volatile compounds to dissipate, leading to a less desirable flavor. The goal is a short simmer for a clean, concentrated flavor.
⏱️ 15 min - 6
Carefully strain the stock through a fine-mesh sieve into a clean bowl or container. Press down on the solids in the sieve with the back of a spoon or ladle to extract all the liquid and flavor.
⏱️ 2 min - 7
The Chef Cole's Shrimp Stock is now ready to use. It can be stored in the refrigerator for up to 3 days or frozen in portions for up to 3 months. This stock is perfect for dishes like Louisiana BBQ shrimp pasta.