Don’t throw away those shrimp shells – here’s why you should keep them!

Turn them into a delicious homemade shrimp stock instead.

Shrimp stock may sound like something only found in restaurants, but it’s actually surprisingly simple to make at home.

Start by purchasing unpeeled shrimp, peeling them, and saving the shells in a 1-gallon zip-lock bag in the freezer. Each time you use shrimp, add the shells until the bag is full. Once it’s packed, you’re ready to make your shrimp stock.

Why is shrimp stock so amazing?

• It's tasty. Yes, it's a specific taste, not just a sub for chicken stock, but try it in risotto, chowders, or a pan sauce and you'll be convinced.
• It's quick. Just 60 minutes, start to finish. No roasting bones followed by simmering on a stove top for hours on end. It's done in one evening.
• It's adaptable. Shrimp stock pairs well with fresh and dried herbs, like tarragon, thyme, and fennel, and it stands up bold spices like cayenne pepper, cajun seasoning, and even hot sauce (like Tabasco).

Discover the easy recipe for making shrimp broth.

Ingredients:

1. 1 gallon bag of frozen shrimp shells
2. 2 tablespoons oil (or butter)
3. 1/4 cup diced onion, carrot, and celery
4. Seasonings to taste (fresh or dried herbs, peppercorns, chile powder, or your preferred spices)
5. 6 cups water

Instructions:

1. Heat oil and sauté (or 'sweat') the onion, carrot, and celery until they’re soft and translucent.
2. Add the shrimp shells and cook for about 2 minutes, until they turn pink and release a fragrant aroma.
3. If you’re using extra seasonings, add them at this point.
4. Pour in the water, bring it to a boil, then reduce the heat and simmer for about an hour.
5. Strain the broth through a colander, pressing the shells with a wooden spoon to extract all the rich flavor.