Americans consumed 4.5 pounds of shrimp per person in 2004, according to a U.S. Department of Agriculture report. Shrimp is a vital part of the American seafood trade and the culinary industry. The shellfish is more than just an opaque piece of meat to be dunked in cocktail sauce. You can use its shells and tails to create a flavorful shrimp broth for a base for shrimp bisque, seafood soups and other dishes.
Step 1
Dump your reserved shrimp skins and tails into a stockpot and add enough water to cover.
Step 2
Set the stockpot on your stove and turn the burner to medium.
Step 3
Allow the shells to simmer for at least 45, and up to 60, minutes.
Step 4
Pour stock through a metal strainer seated on a large bowl. Press on the shells with a large wooden spoon to push any trapped water from the shrimp shells and discard.
Step 5
Allow the stock to cool and ladle into resealable plastic containers.
Tips and Warnings
- The exact measure of water and stockpot size depends on how many shells you have. Shrimp stock will keep up to two weeks in the refrigerator and three months in a freezer.
Things You'll Need
- Reserved skins and tails of raw shrimp
- Stockpot
- Water
- Resealable, freezer-safe plastic containers
- Mesh strainer
- Large bowl
- Large wooden spoon
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