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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 18.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.2 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.5 g

View full nutritional breakdown of Kitchen Basics: Seafood Stock calories by ingredient
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Kitchen Basics: Seafood Stock

Submitted by: CHEF_MEG
Kitchen Basics: Seafood Stock

Introduction

Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.
Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.

Number of Servings: 8

Ingredients

    3-4 ounces shrimp shells, from about 15-20 shrimp (from 25-30 count shrimp)
    1 teaspoon soybean oil
    3/4 cup onion, chopped
    1 leek, white and pale green part only, thinly sliced
    1 stalk celery, chopped
    4 mushrooms, chopped
    2 parsley stems
    6 peppercorns
    4 1/2 cups cold water

Directions

Heat a stock pot or large saucepan over moderate heat. Add oil to the hot pan, then add the shrimp shells to the hot oil. Saute until the shells become bright pink (almost red). Add the vegetables and stir to combine. Reduce heat to low and sweat the vegetables for 3 minutes.
Add the seasonings and water, and turn the heat to high. Bring the stock to a boil, then lower heat and simmer for 20-25 minutes. Cool slightly then strain through a fine-mesh strainer.
Makes 8 one-half cup servings.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    very much the way I make mine! We will make up batches of this and other basic stocks! Thank you! - 6/26/11

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  • Since I eat mostly seafood, I never a shortage of shrimp shells, I store them in my freezer in a quart size zip lock. I follow the same recipe except I put the strained stock back into the pot and let cook down about half the amount. Then I put the stock in ice trays. 2 cubes per serving!! - 10/31/13

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  • Excellent starter for any seafood soup I've tried so far. Thank you!! - 1/29/13

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