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Home > Meal Type > Spices and Sauces > Roasted Shrimp Stock

Roasted Shrimp Stock

Updated: Dec 21st 2018 β€’ Published: Oct 4th 2015 β€’ 6 Comments

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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.

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!

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? πŸ˜‰ 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.

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!

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 πŸ˜‰ Not really I am still here! Hope you are!?!?! x

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!

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. πŸ™‚

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!


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Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!
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Roasted Shrimp Stock

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!
Cook Time30 mins
Total Time30 mins
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 500 g shrimp shells (body/tail/heads)
  • 2 tsp olive oil
  • 2.5 l boiling water
  • 1/2 tsp salt

Instructions

  • Pre-heat the oven to 200ΒΊC/180ΒΊ 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

You want to use a heavy based roasting tin that can also go on the hob. If you don't have one that will go on the hob, don't worry. You will just have to transfer your roasted shells to a saucepan.
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Roasted Shrimp Stock, so wonderfully rich, so wonderfully delicious and so wonderfully decadent. Yet it is light and super simple. Winning Recipe!!!

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Reader Interactions

Comments

  1. Kim Pham says

    Nov 5th 2017 at 5:07 am

    I love your blog

    Reply
    • Claire McEwen says

      Nov 12th 2017 at 11:43 pm

      Thank you Kim πŸ˜€

      Reply
  2. James McNulty says

    Aug 16th 2016 at 4:46 pm

    5 stars
    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.

    Reply
    • Claire McEwen says

      Aug 16th 2016 at 9:19 pm

      Great idea to use a coffee filter!!!!

      I love homemade broths, so packed with flavour.

      Reply
  3. Ann says

    Oct 19th 2015 at 3:36 am

    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.

    Reply
    • Claire McEwen says

      Oct 20th 2015 at 4:20 pm

      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

      Reply

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Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

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