How to Make Delicious Shrimp Stock Like Emeril Lagasse

Homemade shrimp stock is a crucial element in making the most delicious soups, gumbos, and stews.

It’s simple to make this stock, and it tastes great. Make a quick batch whenever you have fresh shrimp shells.

Homemade stock is a crucial element in delicious soups and stews. This recipe is inspired by Emeril’s Rich Shrimp Stock and is the base for Cajun Shrimp Stew.

Here in Colorado, it is not always easy to source shrimp with heads for the stock. The few shells from the shrimp for the Cajun stew were not enough for a great stock. To improvise, I asked for a fish head at the seafood counter, which they had.

Fish for most big grocery stores is now trimmed at a bigger facility and sent to them case-ready. It can depend on the time of year when scraps and carcasses are available, but a good fishmonger will usually have something in their freezer. It’s worth asking.

One to two pounds of shells to three to four quarts of filtered water is a good rule of thumb.

If you need shrimp stock quickly, you can use clam juice or crushed anchovies mixed with vegetable stock instead.

Homemade shrimp stock tastes best when kept in the fridge for three days or frozen for up to three months.

Store stock in a wide mouth jar (no shoulders), air-tight container, or freezer zip-type bag. If it’s still fresh, use it within three days. If not, freeze it for three months in containers with headspace or for up to six months in freezer bags without air.

Shrimp stock is a fantastic way to add rich, savory flavor to soups, risottos, sauces and more Making your own shrimp stock at home allows you to control the ingredients and quality, and it’s surprisingly easy. In this detailed guide, we’ll explore how to make shrimp stock just like famous chef Emeril Lagasse.

Why Make Your Own Shrimp Stock?

Store-bought stocks and broths can contain preservatives salt and other additives you may want to avoid. By making shrimp stock yourself you get to decide what goes in it. Homemade stock also tastes fresher and more intense.

The shell-on shrimp heads and shells provide tons of natural shrimp flavor as they simmer. Just be sure to start with high-quality, fresh shrimp. Many stores sell “shrimp tails” which are simply the peeled tails. For stock, you want the intact heads and shells.

Emeril’s Tips for Shrimp Stock

Emeril Lagasse is a renowned chef and restauranteur known for his bold, kicked-up flavors. He suggests saving shrimp shells and heads in the freezer until you have enough to make a batch of stock. Here are some of his top tips

Rinse shells: Give the shells and heads a quick rinse before using to remove any gritty material.
Simmer gently: Avoid boiling rapidly, which can make the stock cloudy. Gentle simmering extracts maximum flavor.
Skim the foam: As the stock simmers, skim and discard any foam that rises to the top for clarity.
Strain well: Pour the stock through a fine mesh sieve to remove all bits of shell and sediment.
Cool properly: Cool the stock quickly before refrigerating or freezing. Leave room for expansion if freezing.

Step-By-Step Instructions

Follow these simple steps to make rich, shrimpy stock for all your cooking needs:

Ingredients

1 pound shrimp shells and heads (approx. 8 cups)
1 cup chopped yellow onion
1⁄2 cup chopped celery
1⁄2 cup chopped carrots
3 garlic cloves, smashed
3 bay leaves
1 tsp black peppercorns
1 tsp dried thyme
2 tsp salt

Directions

Rinse the shrimp shells and heads in a colander under cold water. Drain well.
Add all ingredients to a large stockpot along with 4 quarts of water. Bring to a boil over high heat.
Once boiling, immediately reduce heat to medium-low to maintain a gentle simmer. Skim any foam from the top.
Simmer stock uncovered for 45 minutes, skimming occasionally as needed.
Remove from heat and strain through a fine mesh sieve into a clean container. Discard solids.
Allow stock to cool completely before refrigerating or freezing.

And that’s it! In less than an hour, you’ll have homemade shrimp stock packed with sweet shellfish flavor.

Tips for the Best Results

Use the shells from wild-caught or sustainably farmed shrimp for top quality.
Avoid overcrowding the pot, which can cause the stock to turn cloudy.
For a richer stock, roast the shells in a 375°F oven for 10 minutes before simmering.
Add a splash of white wine or lemon juice for extra dimension.
For a crystal clear stock, do not stir while simmering. This will agitate the sediment.
Let cool completely before freezing or using to prevent cloudiness from forming.

Variations

Once you master the basic shrimp stock, try these fun variations:

Spicy Shrimp Stock: Add crushed red pepper flakes, a halved jalapeño or Thai chili for heat.
Herbed Shrimp Stock: Use fresh herbs like thyme, parsley, tarragon or fennel fronds.
Louisiana-Style: Add Cajun seasoning and bay leaves.
Asian-Inspired: Flavor with ginger, garlic, lemongrass and a splash of soy sauce.
Shrimp and Lobster Stock: Use half shrimp and half lobster shells for ultra-luxe flavor.

The options are endless when making your own stock at home. Adjust the seasoning to suit your taste.

What to Use Shrimp Stock For

Homemade shrimp stock is incredibly versatile in the kitchen. Here are just a few ideas for using this flavorful broth:

Seafood soups and stews like cioppino or bouillabaisse
Risotto or rice dishes
Shrimp boils or étouffée
Deglazing pans for seafood sauces
Cooking grains like farro, barley or quinoa
Mussels, clams or oyster stew
Paella or jambalaya
Flavoring broth for poaching fish fillets
Reducing down to a glaze for grilled shrimp
Non-seafood dishes for a flavor boost

Storing and Freezing Shrimp Stock

Properly stored, shrimp stock will keep for 3 days in the fridge or several months in the freezer. To freeze:

Let stock cool completely before freezing.
Transfer to airtight freezer containers leaving 1⁄2 inch headspace.
Freeze for up to 3 months.
For longer storage, strain again before freezing to remove any sediment.
When ready to use, thaw frozen stock overnight in the fridge.

Make Deliciously Flavorful Shrimp Stock

Adding homemade shrimp stock to your cooking repertoire opens up a world of possibilities. All it takes is a few simple ingredients and some stove time to transform shrimp shells into liquid gold. Experiment with different seasoning variations until you create your signature blend. Make a habit of freezing those shells and whipping up batch after batch of this versatile stock. Your soups, risottos and sauces will thank you with incredible depth of flavor. Give it a try today!

how do you make emeril lagasse shrimp stock

Make the Stock

Toast the shells to enhance flavor.
Roast the vegetables depending on the type of recipe. Roasting the vegetables makes the stock taste and look better, which is great for gumbo or other dishes with strong flavors. But roasting the vegetables isn’t the best way to go if you want to make a clear soup base with more subtle flavors.
A little acid, like white wine, lemon juice, or apple cider vinegar, will make the taste brighter and clearer.
Skim off the scum that rises to the top. It is just a bunch of proteins that will strain off and won’t hurt anything.
Bring it to a boil, then turn down the heat to a simmer. Do not boil.
Your towels and clothes won’t smell like fish soup if you close the door to your bedroom and bathroom. (Been there. ).

How to Boost Flavor in Fish Stock Without Fish Heads

If you don’t have enough shells, don’t worry! You can still make shrimp stock taste better by adding a little of the following:

fish sauce
bonito (we use this in Pad Thai too!)
clam juice
mashed anchovy
fish base bouillon

Note: All of these flavor enhancers have sodium in them, so if you use any of them, leave out the salt in the recipe or add it at the end to taste the stock.

Giving the stock a few more minutes to reduce will also make the flavors stronger, but you might want to open a window so the smell doesn’t stay inside. (Just sayin’).

how do you make emeril lagasse shrimp stock

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BBQ Shrimp | Emeril Lagasse

What is homemade shrimp stock?

Homemade shrimp stockis a crucial element in making the most delicioussoups, gumbos, and stews. This stock is easy to make and so flavorful—make a quick batch anytime you have shells from fresh shrimp. Homemade stock is a crucial element in delicious soups and stews.

How long does shrimp stock last?

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months. Buy Now! Once you make this stock, I’ll bet you never throw shrimp shells away again!

Can you freeze shrimp stock?

Store homemade shrimp stockin the refrigerator for 3 days or freeze for 3 monthsfor best results. Freeze the stockin various increments—ice cube tray squares (tablespoons); 1/2 cup, 1 cup, or 2 cups are common in recipes; 6-8 cups work best for soups. Containers and jars should not be filled to the top so the liquid has an inch of space to expand.

What is Cajun shrimp stock based on?

Homemade stock is a crucial element in delicious soups and stews. This recipe is inspired by Emeril’s Rich Shrimp Stock and is the base for Cajun Shrimp Stew. Here in Colorado, it is not always easy to source shrimp with heads for the stock. The few shells from the shrimp for the Cajun stewwere not enough for a great stock.