Making Rich Shrimp Stock

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August 1, 2018

Rich Shrimp Stock in bowlMy local seafood shop sells head-on shrimp for nearly half the price of the ones already cut. This is a plus for me because I love to use the heads, skins, and tails, along with vegetable scraps, to make my own rich shrimp stock. Not only is a homemade version more delicious, it's also so much cheaper. Shrimp stock is full of glucosamine, which is essential for healthy joint health.


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 cups


  • 1 tsp oil
  • 4 cups shrimp scraps
  • 1/2 cup onion scraps
  • 1/4 cup carrot scraps
  • 1/4 cup parsley scraps
  • 1 garlic clove, minced
  • 1 bay leaf
  • dash of salt
  • 6 cups water
shrimp shells and veggie scraps


  1. Heat oil in a large pot over medium-high heat and add shrimp pieces. Cook until they are pink and starting to brown at edges, about 10 minutes.
  2. shrimp shells in pot
  3. Add remaining ingredients except water. Cook for about 5 minutes, stirring frequently.
  4. vegetable scraps added to shrimp shells
  5. Pour in the water and scrape off all the browned bits from the bottom of the pan. This is essential in order to develop the richest flavours. Bring to a boil, then lower heat to a simmer and cook for another 20 minutes. Strain. Use immediately or freeze.
  6. water added to scraps

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