Whenever I or someone I know takes a trip to the Gulf of Mexico I have a cooler full of shrimp brought back. Not only are they fresh and far tastier than anything at a grocery store they cost around $3 a pound for 16-20 count.
The one thing that makes them a little work is they still have their heads, and cleaning more than 20 pounds of shrimp can be time consuming. Of course shrimp heads make the best flavored stock available and it freezes so well that I always have at least a quart on hand ready for that special meal in December.
To clean a shrimp just grab the head and pull it from the body under cold running water. Rinse any yellow mustard from the body and toss it into a bowl of cold water to rinse again. If freezing the shrimp, remember to add a little water to suspend them in the bags once they freeze. You can not freeze shrimp with the heads on, but they do not need to be deveined before freezing. The stock will keep in the refrigerator for two weeks and in the freezer for up to a year.
Shrimp Stock
- heads from 5-20 pounds of shrimp
- 1 rib celery torn into pieces
- 1 small onion chopped large
- 2 bay leaves
- 1/2 to 1 bottle dry white wine
- Salt/pepper
Rinse shrimp heads with water and set aside. In a stock pot large enough to hold all the heads heat two tablespoons olive oil. Add heads and cook over medium heat until fragrant stirring often. Add wine, vegetables, spices and enough water to cover the heads by three inches. Bring to a boil, skimming off any foam that rises to the surface and then simmer on medium low for 45 minutes. Strain stock into a bowl and once cooled store in containers for freezer or refrigerator.
Hmmm…I like the sound of fresh shrimp. I really like the sound of fresh shrimp. Shrimp heads and yellow mustard-like goo…not so much. I might have to enlist some help with that part. 😉
Sounds like a wonderful base for fish soup and stew.
Oh yes, those shrimp heads is where you will get all the precious flavors of shrimp. The broth stored in the freezer will last a long time. Very flavorful!
Great tips! And it’s always fantastic to be stocked up on stock 🙂
that stock can come in handy..esp since it will last upto a year! great stuff
Wish I lived closer to the gulf to get fresh shrimp as you do. But then again, I am not a hot weather girl.
It’s not too close, but we had driven down so we had to take the cooler.
My stepfather ordered some organic shrimp that was raised on the farm. They were shipped overnight and when they came, their heads were still on. I tried to take one head off and I flew out of my mothers house lol. I thought the head moved lol. I have no idea why I’m telling you this but.. I thought I’d share lol. Shrimp heads do make the best stock.. I just don’t like looking at them lol.
It’s like the scene in A Christmas Story …
Shrimp have/had heads? I have only seen them decapitated. A little smattering of cocktail sauce where the head once was….
Where do I think food comes from anyway? Those are some beady looking eyes. Are they alive when they arrive?
Great photo and recipe. I never would have made it in pioneer times, skinning rabbits and such.
We buy them dead. We did think about getting live crabs, but didn’t think they’d survive eight hours in the car.
Don’t think I will be getting any of those shrimps any time soon. Lovely stock recipe.
Why though must you add a little water to suspend them in the bags once they freeze?
🙂 Mandy
It helps protect them from freezer burn. Just a little will do.
Fresh shrimp. Yum.
Thanks for this – I love making stocks for use with my risottos 🙂
I get fresh wild shrimp here too and I love it! They are dirt cheap, and yes, a little more work, but very much worth it. Those shells have so much flavor, and the shrimp taste much better than the farmed ones.
Good tips that have been duly noted – neat little post and I love the picture.
This stock is sounding really delicious, but I wouldn’t know what to make with it…. recipes please! 🙂
P.S. any alternatives for the wine?
Yes, you can just use water instead.
They’re coming!
Ah! This is what I can’t eat, I don’t know why. But as always your photograph hits me. Thank you dear Rufus, Have a nice weekend, with my love, nia
Lucky you to have fresh shrimp! I only can buy frozen shrimp here and feel very lucky because there is a huge choice and they were mostly frozen raw. Maybe I will buy one day the shrimps with their heads on (I rarely take them) to use the heads in the stock.
Your stock must be excellent. Bay leaves and white wine is what the shrimps really like!
this is exciting for me as i have been dutifully saving all the shrimp shells in the freezer to make stock, and NOW I have a good recipe. thank you greg and katherine!
Oh dear. Eyeballs. A bit too much information for me I think :0 but I have no doubt it would make a fantastic stock!
Used shrimp stock in a creation also involving saffron and gnocchi. Dang … wish I still had the recipe.
Me too!
It was interesting. Idea came at a restaurant and the chef told me how to make it, and we did … probably with some twists, …. and we added the touch of making the gnocchi.
No shrimp heads for me. When I buy my shrimp, they are headless but I do save all the shells in the freezer for when I want to make stock.
Oh i am feeling pretty bad right now because I didn’t get around to doing my shrimp stock this year. I just forgot honestly but I will take a few containers of yours please- plus- your shrimp stock looks and sounds way better than mine! Seriously, beautiful and great recipe
Whenever I get to a coast, I go on a binge, knowing that I I cannot bring seafood home with me nor will I be able to get anything so fresh once I get back. A cooler full o’ shrimp? Life can be so unfair.
Shrimp stock is not a family favorite while it is doing its magic (more than a little fishy smell in the house), but the results are worth it! Rich stock with unmatched flavor 🙂
Ah…shrimp stock. Just thinking of all the dishes to be made with it…
Lucky you, Greg! I love the idea of no waste in using the heads for the stock. Recently I used discarded shrimp tails to make a similar stock, but likely less flavourfull than those heads with the beady little eyeballs starring at you! I have a few containers in my freezer right now…and as you said, perfect for a light dinner in December!
I love shrimp – i just don’t want to think about tearing their little heads off. I’m a wimp, I know.
Greg, that’s the most beautiful photo…I just love it!
Wow, that photo is something! Their little eyes make me nervous. But I do like shrimp, and can imagine how awesome homemade shrimp stock must taste.
Nothing beats homemade stock 🙂
I do purchase my shrimp with the shells and tails on and do save those for stock…but the head…oh no, that’s not for me!!! I’ll keep your stock recipe on hand tho; I love your photo..minus the eyes!!
Here’s looking at you kid!
It´s hard to get shrimp any other way here. I make stock like you – it´s so tasty isn´t it?! Anyway, we need it for our fish soup and paella!
I have never made my own shrimp stock! I will definitely have to give it a try. And those fresh gulf shrimp must be AMAZING! Thanks for showing us newbs how to do this!
Eep look at all of the eyeballs!! I admit, I’m a wimp. But, you’re right, the heads makes the stock that much more flavorful. Thanks for the tips! 🙂
Shrimp stock is essentially for a famous Singaporean noodle dish called hokkien Mee but we just boil the shells. You’ve just made me realise making it your way but add so much more flavour to it, cool!
I love making this! Great recipe.
Haha – mustard goo! Brraaaaaaaaains! When we eat crayfish during the Swedish crayfish festival I know some people who like to spread this part on toast, saying it’s the best part 😀 I try to make a stock with those heads too. Usually with shrimps though I’m already mad after spending so long peeling and deveining the things that I just want to fling the remnants into the trash and get rid of the cursed things. Reading up a little about shrimps in the US it seems that it’s quite rare to find shrimps with their heads still on in stores… Seems to strange to me – it’s the norm for me here!
We Americans have an aversion to heads. See comments above! It is rare. We got these about a mile from the dock in an open-air market with all these vendors, wooden shacks sort of, too cool.
wandered here from Smile Kiddo! think I’ll stick around.
Thanks!
Your stock sounds splendid! Now I feel like your website is in HK. All sea creatures still have the head on it. After all how would you know what kind of fish it is if you did not leave the head on? Take Care
Ah I miss living close to the ocean, being able to make purchases like this and enjoy homemade stock.
I sure wish I lived where I had access to seafood often. I love it so much. Your stock looks wonderful.
Don’t think I could take the eyes looking at me! 🙂
Only you could make a pot of hairy eyeballed crustasians look so darn tasty 🙂
Ha, that’s the comment of the day right there. Thanks!
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