We eat a decent amount of shrimp in our house and not all shrimp recipes called for heads on or shell on, so it’s only make sense to utilize the heads/shells in making homemade shrimp stock out of them. Making homemade shrimp stock saves money, stop wastages, and it adds flavor to your food.
So, when you have shrimp shells, heads, leftover vegetable, keep them in zip lock bags and refrigerate if you know it might take you a longer time to use just freeze them. When you make the stock you can freeze it as well, I usually portion it to the size I’ll use at a time.
You might want to try:
Strawberry Jam (No Pectin and Low Sugar)
- 8 cups water
- 2.5 lbs Shrimps head/shells (rinsed)
- 2-4 celery sticks (cut into chunks)
- 2 big carrots (cut into chunks)
- 2 onions (cut into chunks peels on/remove)
- 3 garlic cloves
- 2 bay leaves
- Few parsley (I didn’t measure)
- 1 Teaspoon Olive oil (or your choice)
- ½-1 teaspoon black peppercorns
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Gather you recipe ingredients.
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In a big shallow pot, heat oil, add all the vegetables and stir back and forth for about a minute.
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Add shrimp heads/shells and parsley, peppercorn and stir. Continue to cook until the shrimp start to change color.
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Add cold water and mix. Cover slightly and bring to a boil then allow to simmer for about 10-15 mins.
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Place a strainer in a big bowl and strain the liquid be careful when doing this as the content is still hot.
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After the stock has cool down, pour the stock in clean jars and allow to cool down completely before storing. Discard the vegetables.
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You can pour some of the stock into ice cube trays and freeze, remove and place in zip locks (how you intend to use at a time) and freeze.
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