Shrimp Stock (2 Methods)
75 mins (prep 15, cooking 60)
15 ingredients
3 servings
Great for Gumbos, Thai soups, seafood bisque... The fish heads have lots of flavor but if you can't handle it just use the shells from the body, you'll just have to use twice or triple the shrimp shells. I collect my shells and freeze till I have enough to make stock with.Go ahead and use crab and lobster shells if you want.

Categories:  north-american , shrimp , taste~mood , equipment , <-4-hours , soups-&-stews , stocks , time-to-make , asian , shellfish , seafood , number-of-servings , vegetable , savory , stove-top , for-large-groups ,
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Serving Size (7.66 g)
Servings 3
Amount per Serving
Calories 0.65 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.07%
Saturated Fat 0.0g 0.03%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.09mg 0.01%
Total Carbohydrate 0.11g 0.11%
Dietary Fiber 0.06 g 0.76%
Sugars 0.0 g %
Protein 0.07g 0.4%
Vitamin A 99.34IU% Vitamin C 0.72mg%
Calcium 3.99mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
uncooked shrimp, stalks celery, chopped fresh parsley, dried, dried, dried tarragon leaves, dried oregano leaves, whole black peppercorn, coarse salt