With a small pile of shrimp bits, a few veggies, and some water, I’ll show you how to create your own magically delicious shrimp stock. You can make shrimp stock in its simplest form using shrimp and water; however, the vegetables add wonderful flavor to this broth. As far as you need to be concerned, when used in a recipe, prawns and shrimp act exactly the same – but do consider that shrimp tend to be a little easier on the budget. Best of all, shrimp and prawns work equally well in this shrimp stock recipe or prawn stock recipe! I’ve never seen shrimp shells and tails for sale at the grocery store, so when I make shrimp stock, I gather them from shrimp I eat. Next time you’re making a meal with shrimp, don’t throw away the heads, shells, or tails. Instead, save them in a reusable container in the freezer. Once you have a large container built up, pull them out of the freezer and make a batch of this shrimp stock. To collect shrimp shells and tails to make this stock, try making one (or all!) of these delicious shrimp recipes:
Shrimp Tacos Pineapple Shrimp Stir Fry Spicy Cajun Shrimp Skillet Thai Shrimp Coconut Eggs Benedict Lemon Garlic Butter Shrimp
Or have a look through all of my shrimp recipes and choose your favorites. Just remember to buy shell on shrimp!
Shrimp stock is the best secret ingredient you will never want to be without. This quick and easy shrimp stock (AKA prawn stock) turns your dishes from delicious to super insanely delicious. It doesn’t taste fishy, it simply tastes rich with a lot of depth. Here are some ideas of what to make with it:
Use it in soups: Try adding your shrimp stock to delicious fish chowder, seafood soups, or stews. You can replace or substitute other broths or stocks where adding a gentle shrimp flavor makes sense, like this spaghetti squash shrimp scampi. Risotto or rice dishes: Use your prawn stock in dishes like this cauliflower rice risotto with spicy garlic prawn. Or try this in your favorite paella or jambalaya recipe! Add it to chili and stew: This might sound a bit strange, but I love adding a little shrimp stock to chili and stew. Not a lot – about ½ cup will add a depth of flavor without making the dish fishy tasting.
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