This recipe is so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Just read the title. Roasted Shrimp Stock, doesn't it conjure up the most amazing aromas.
Last week when I shared my Steamed Spiced Shrimp with Old Bay Cocktail Sauce, I said not to throw those shells away. I said to store them in the freezer. Did you? 😉 I did!!! And then today I made another batch of steamed shrimp (I was testing out a new dipping sauce....watch this space!) So I had plenty of shells and heads. Enough for two trays of this wonderful shrimp stock.
This is what I did with them! I tipped them into two roasting tins, splashed in some olive oil, sprinkled over some salt, roasting them up until they were crisp, added some water and simmered everything. That is it. The whole recipe......Great, okay....see you tomorrow 😉 Not really I am still here! Hope you are!?!?! x
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
But it really is that simple. I have tried adding onions, herbs, lemon. I wasn't convinced. Doing it this way, what you get is the pure taste of shrimp. Which makes it so so versatile. I like to drink a cup for lunch. Maybe with a few shrimps thrown in and a handful of cooked pasta. If I am feeling healthy I might add some fresh spinach, or a sprinkles of spring onions and a chopped chilli. You could turn it into a wonderful asian noodle soup, or use it as the base for a chowder. But this batch is destined for something else. This particular batch is going to become my version of Soupe de Crevette (french fish soup).
But for now I will just leave you with the 'recipe' for this amazing stock. 🙂
Get the Recipe
Roasted Shrimp Stock
Ingredients
- 500 g shrimp shells (body/tail/heads)
- 2 teaspoon olive oil
- 2.5 l boiling water
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 200ºC/180º fan forced/Gas mark
- Give the shrimp shells a quick wash to remove any dirt.
- Place the shrimp in a single layer in your roasting tin (See notes)
- Sprinkle over the olive oil and salt then give the shells a good shake.
- Roasted the shells for 10-15 minutes until crisp.
- Transfer the roasting tin to a medium heat on the hob.
- Pouring the boiling water over the shells and bring everything to a simmer.
- Simmer for 10-15 minutes. Taste your stock. From here it is a matter of personal preference. Cook for longer to develop the flavours or remove from the heat. If it is too strong you can add a little more water. Or leave it as is and water it down when you use it.
- Carefully pour the stock through a fine colander and then decant into containers for freezing or keeping in the fridge.
Notes
Nutrition is per serving
Lynne says
Do you have a recipe for what to do with shrimp stock after making it? I know it would be good for any seafood-ish soup or stew. Just wondering if there are any favorites?
Claire McEwen says
My favourite was is to make a French shrimp soup, it is delicious and tastes really decadent but it is actually surprisingly healthy!!
It is also great for using in curries if you are making a shrimp/fish curry.
Hope that helps
Cx
Kim Pham says
I love your blog
Claire McEwen says
Thank you Kim 😀
James McNulty says
This is wonderful stuff. In addition, I keep crab shells, fish heads, lobster parts to small to edible, etc. Just add to your stock pot with the shrimp shells. I use a permanent coffee filter to remove all but the tiniest pieces from my broth.
Claire McEwen says
Great idea to use a coffee filter!!!!
I love homemade broths, so packed with flavour.
Ann says
I have a bag of frozen shrimp shells destined for your roasted Shrimp Stock. I love the simlicity of your recipe. I found you by way of the Food Blogger Central Pinterest group board (Beautiful Meals, Drinks and Dessert). I think a big pot of chiopoino may be in my future.
Claire McEwen says
I hope you love it as much as I do. Like you say it is simple, but packed with flavour. Thank you for stopping by x