For extra flavor you might want to include some fish, or prehaps clam juice.


  • I would do it like a fish stock:
  • 1-2 lbs. fish, (in your case shrimp shells)
  • 2 qts. cold water
  • 1 med onion, thinly sliced
  • 12 white peppercorns, slightly crushed
  • 1 tsp salt
  • 1-2 bay leaves
  • 1 large thyme sprig
  • 10 fresh parsley sprigs
  • 1 med. carrot, thinly sliced
  • 2 whole cloves


Bring all ingredients to a boil, lower heat and simmer, covered about 1 hour. Strain through a fine sieve, cool quickly and refrigerate. This would make about 1 3/4 quarts of stock.

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Submitted 6/13/05.
Source: My thoughts
Submitted By: Ruth A. Burbage
Shrimp Stock