Shrimp Stock

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  • 3 pounds jumbo fresh shrimp (heads and shells on)
  • 6 onions, cut into eighths
  • 1 bunch celery, roughly chopped
  • 3 carrots, roughly chopped
  • 4 heads garlic, halved
  • 2 lemons, halved
  • 2 cups dry white wine
  • ¼ cup tomato paste
  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seed
  • 1 ½ teaspoons fennel seed
  • 1 bunch fresh thyme, tied with butcher’s twine


  1. Remove shrimp heads, and peel shrimp, reserving heads and peels. Reserve meat for another use.
  2. In a large stockpot, combine shrimp shells and heads along with all remaining ingredients. Add water just until all contents are covered. Bring to a simmer over high heat. Turn heat to low, and simmer for two to three hours.
  3. Strain liquid into a clean pot with a colander or Chinois strainer. Let stand until cool, and save liquid for immediate use or freeze for up to three months.
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