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 flavorful liquid that can add robust seafood essence to soups, stews, risottos and more. Making shrimp stock at home is easy and economical by reusing shrimp shells that would otherwise be discarded. But homemade shrimp stock won’t keep forever. Here is a complete guide to maximizing the shelf life and freshness of your homemade shrimp stock.
Shrimp stock is made by simmering the shells of shrimp in water, sometimes along with aromatics like vegetables, herbs and spices. The shells impart savory flavor and body while also releasing nutritional compounds like minerals into the liquid. Shrimp stock makes an excellent alternative to chicken or vegetable broth for seafood-based dishes. It can also be frozen for longer term storage.
Shrimp shells that would normally be thrown away are put to good use when making homemade shrimp stock. Simply save shrimp tails, shells and heads when prepping shrimp, then simmer them in water to extract their essence. A little goes a long way – shells from just 1 pound of shrimp produces about 4 cups of tasty stock.
How Long Does Homemade Shrimp Stock Last?
The shelf life of homemade shrimp stock depends primarily on storage method
- Refrigerated: 3 to 4 days
- Frozen: 2 to 3 months
Proper storage is key to maximizing the safe lifespan of shrimp stock. Follow these tips:
- Prepare and handle shrimp stock using sanitary practices.
- Quickly chill stock after cooking. Don’t leave at room temperature.
- Refrigerate in airtight containers.
- Freeze stock in ice cube trays or freezer bags.
- Thaw frozen stock completely before reheating to use.
Discard any stock that smells unpleasant or shows signs of spoilage like mold Freezing can extend the shelf life of homemade shrimp stock while retaining freshness
Signs Your Shrimp Stock Has Spoiled
It’s important to monitor the quality of homemade shrimp stock and discard it if any of the following signs of spoilage occur:
- Unpleasant odors – Smell stock before use. Discard if smelly.
- Mold growth – Check for fuzzy mold either floating or on walls of container.
- Cloudy appearance – Stock should look translucent, not opaque.
- Slimy texture – Stock should have a smooth, glossy appearance when chilled.
- Discoloration – Look for unnatural colors like blue, green or black.
When in doubt, throw it out – don’t risk getting sick from consuming spoiled shrimp stock. Prepare a fresh batch instead.
Proper Storage for Maximum Shelf Life
Proper storage methods help maximize the shelf life of shrimp stock:
- Refrigerate promptly – Chill stock quickly after cooking to prevent bacterial growth. Don’t leave stock at room temperature.
- Store in airtight containers – Prevent refrigerator odors from permeating and bacteria from contaminating.
- Freeze for longer term storage – Freezing stops bacteria growth and retains freshness for 2-3 months.
- Thaw completely before use – Defrost overnight in fridge or quicker in cold water bath.
Always practice food safety when preparing, handling and storing homemade shrimp stock for the longest safe shelf life.
Freezing and Thawing Shrimp Stock
Freezing shrimp stock in an airtight container allows it to keep for 2 to 3 months while retaining fresh flavor. Here are some tips:
- Cool stock completely before freezing – don’t introduce warmth to freezer.
- Freeze stock in ice cube trays for portioned amounts or zip top bags.
- Exclude as much air as possible in containers for minimal frost burn.
- Label containers with date and contents. Stack neatly in freezer.
- Thaw overnight in refrigerator before use for food safety.
Can You Refreeze Thawed Shrimp Stock?
It is not recommended to refreeze thawed shrimp stock. Refreezing may introduce bacteria and break down the quality of the stock, leading to off flavors and poor texture. For best quality and food safety, shrimp stock should only be frozen once.
After thawing shrimp stock in the refrigerator, use within 3 to 4 days. Do not return thawed shrimp stock back to the freezer unless absolutely necessary – and use within 24 hours after refreezing. Refreezing will degrade the quality of the stock.
Extending Shelf Life Of Leftover Shrimp Stock
Only make as much shrimp stock as you will use within 3-4 days for maximum freshness. But leftovers can be frozen or extended a few extra days by:
- Freezing stock in airtight containers or ice cube trays. Thaw before use later.
- Reheating to a boil, then cooling and refrigerating immediately in airtight containers.
- Adding fresh herbs and aromatic veggies when reheating old stock for extra flavor.
- Using older stock only for cooking, not as a broth for sipping.
- Keeping stock constantly chilled until use.
While leftover shrimp stock stays fresh for 3-4 days in the fridge, freezing is best for long term storage and preserving quality.
How To Use Shrimp Stock Before It Spoils
To use shrimp stock while it’s fresh:
- Make seafood soups and stews within 3-4 days.
- Cook grains like rice, quinoa or orzo in stock within 3-4 days.
- Use in place of water when cooking vegetables, pastas or oatmeal.
- Simmer beans in stock instead of plain water for added flavor.
- Freeze stock in recipe-sized portions to have ready-to-use for future recipes.
Consider shrimp stock as you would fresh ingredients – use promptly for superior flavor, texture and food safety.
Serving Shrimp Stock To Guests
When serving dishes made with homemade shrimp stock to guests, it’s smart to use the stock while still fresh. Follow these tips:
- Use stock to prepare dishes within 3-4 days after making it.
- Don’t serve more than 4 day old stock as a standalone soup or broth.
- Bring stock to a boil before using when serving to others.
- Add extra herbs and seasoning to older stock when reheating.
- Avoid serving stock that has been frozen and thawed more than once.
Consuming freshly made, properly stored shrimp stock minimizes risks for you and your guests.
Cooking With Old Shrimp Stock
It’s best to use shrimp stock when freshly made, but you can still put old stock to use by:
- Simmering – Boil stock to kill bacteria before adding to dishes.
- Limiting use – Cook grains or veggies vs. finishing soups.
- Fortifying flavor – Boost old stock with fresh garlic, herbs and spices.
- Reducing volume – Simmer to concentrate flavor of deteriorating stock.
- Freezing – Freeze old stock in ice cubes to preserve for future use.
While shrimp stock keeps for 3-4 days in the fridge, these tips help revive older stock to avoid waste.
Food Safety Risks Of Bad Shrimp Stock
Consuming spoiled shrimp stock poses some health risks:
- Foodborne illness – Bacteria like staphylococcus, salmonella and listeria can grow.
- Allergic reaction – Shrimp allergens may become concentrated in old shells.
- Off flavors – Spoiled stock tastes unpleasant and can ruin dishes.
- Texture issues – Poor mouthfeel results from bacteria growth.
- Low nutritional value – Time degrades vitamins and antioxidants.
Discard shrimp stock past its prime instead of taking risks. The small savings isn’t worth getting sick.
How To Tell If Frozen Shrimp Stock Is Still Good
Check for these signs that frozen shrimp stock has gone bad:
- Ice crystals or freezer burn on surface
- Dry, tough, cotton-like texture
- Soak up marinades instead of infusing flavor
- Unpleasant odors when thawed
- Mold growth visible
- Discoloration or opaque appearance
If in doubt, don’t risk it – poorly thawed stock can make you sick. Play it safe and start fresh instead when possible.
Can Shrimp Stock Be Canned?
Shrimp stock can be canned for shelf-stable storage, if done properly using a pressure canner. Key steps include:
- Prepare stock. Strain for clarity.
- Use sterile canning jars and lids.
- Leave 1-inch headspace at top of jars. Remove air bubbles.
- Wipe rims clean before securing lids.
- Process pint or quart jars in a pressure canner for 25 minutes at 10-11 PSI.
After processing, test seals on cooled jars for concave indent. Label and store in a cool, dark place up to a year. If seals are broken, unsafe for use – discard.
Shrimp Stock vs Shrimp Broth
Shrimp stock and shrimp broth are similar ingredients, but there are some key differences:
-
Shrimp stock – Made from shells simmered in water. More intense flavor.
-
Shrimp broth – Made from simmering whole shrimp in liquid.
Gather the basic equipment
- Roasting pan
- 6-8 quart soup pot
- Strainer and cheesecloth to put in the strainer to catch the fine sediment if you want to.
- Something like a Rubbermaid Commercial Clear container that is big enough to strain the stock into and hold it while it cools
- Scoop to transfer the contents to the strainer.
- Containers, jars, or freezer bags for storage. (Don’t forget to mark the date. ).
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’).
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How to make a Shrimp Stock from scratch.
How long can you keep shrimp stock in a jar?
Cool: Let the shrimp stock cool completely and then store it in jars in your fridge for up to 3 days or in your freezer for up to a year. Note that you can make shrimp stock, in its simplest form, using just shrimp and water, however, the vegetables really add wonderful flavor to this broth. What’s the difference between shrimp and prawns?
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
How long does shrimp stock last?
Yield: This recipe makes 4 cups (1 quart) shrimp stock. Storage: Store shrimp stock in the refrigerator and use within 4 days. Freezer: Divide the stock into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.
How long does it take to make shrimp stock?
It’s because those shells contain an enormous amount of flavor. And, making a shrimp stock out of those shells and tails will take you no more than five minutes. But the wow flavor factor you’ll be adding to your dish makes it seem as if you’ve worked all day. All you need to do is put the shrimp shells in a pan with a little water.