Most home cooks don’t know that the shrimp shells and tails they throw away can be used to make a great homemade shrimp stock. It’s so easy and takes very little time. This flavor powerhouse will boost your fish dishes like no other!.
As a home cook and food blogger, I often find myself with leftover homemade shrimp stock after cooking up a batch of shrimp. While store-bought stocks work just fine, there’s nothing quite like the rich, briny flavor of shrimp stock made from the shells. However, I used to struggle with what to do with the leftover stock after making a seafood dish. I hated to just pour it down the drain and waste all that precious flavor!
Over time, I’ve learned just how versatile shrimp stock can be. With a little creativity, you can transform leftover stock into all kinds of delicious dishes Here are my top 10 favorite ways to use up extra homemade shrimp stock
1. Seafood Risotto
A seafood risotto is one of my all-time favorite ways to use shrimp stock. The stock adds a wonderful depth of flavor that perfectly complements the creaminess of the Arborio rice. I like to stir in shrimp scallops mussels and clams for a surf and turf risotto, but you could also keep it simple with just shrimp or scallops. Just be sure to have all the seafood cooked before adding to the risotto to avoid overcooking.
2. Shrimp and Sausage Gumbo
Down in Louisiana, a rich gumbo is the perfect way to stretch leftover shrimp stock into multiple meals. By building a flavorful roux and adding vegetables, sausage and plenty of shrimp, the stock transforms into a hearty, comforting stew. Spoon it over rice for a complete meal.
3. Seafood Chowder
Chowders and bisques are natural homes for leftover shrimp stock. I like to sauté aromatics like onion, celery and garlic, then simmer potatoes, corn and seafood in the stock. Finish it off with a splash of heavy cream or whole milk. The stock adds wonderful depth without overpowering the other ingredients.
4. Shrimp Fried Rice
Fried rice is a great way to repurpose leftover rice, vegetables and proteins. Swapping water for shrimp stock adds a ton of extra flavor. Just be sure to use chilled, previously cooked rice to achieve the proper texture. Stir in cooked shrimp, peas, carrots and eggs for an easy weeknight meal.
5. Seafood Pho
Vietnamese pho is all about the broth. Simmering bones and aromatics for hours results in an ultra-rich, complex broth. While you can’t replicate that at home, using shrimp stock instead of water makes for a flavorful shortcut. Add rice noodles, shrimp, squid and herbs for a satisfying soup.
6. Seafood Pasta
One of the easiest ways to use extra shrimp stock is to simply cook pasta in it. The stock adds a sweet, briny note to any pasta dish. I especially like pairing it with linguine or spaghetti, plus sautéed shrimp, scallops, mussels and clams. Sprinkle with parsley and lemon juice just before serving.
7. Poached Fish
Poaching is a healthy, gentle cooking method that lets the ingredients shine. Bring your shrimp stock to a bare simmer, then add mild, flaky fish like cod, halibut or snapper. The stock infuses the fish with flavor as it cooks. Serve the fish with the strained poaching liquid on the side.
8. Seafood Boil
For an easy, casual meal, you can’t beat a classic seafood boil. Cover potatoes, corn on the cob and smoked sausage with spicy, seasoned shrimp stock. Add shrimp, mussels, clams or crab legs and let it all simmer until cooked through. Dump on a table lined with newspaper for a fun, hands-on meal.
9. Seafood Soup
When I have just a cup or two of shrimp stock left, seafood soup is my go-to. I simply sauté aromatics, add chopped tomatoes, simmer until thickened, then stir in the stock and seafood. The stock adds a boost of flavor and helps create a simple, yet delicious broth.
10. Seafood Sauce
Leftover shrimp stock makes an amazing base for seafood pasta sauce. I like to simmer it with aromatics, white wine, lemon juice and chili flakes, then stir in some heavy cream or cream cheese at the end. Toss with pasta and top with sautéed shrimp and veggies for a restaurant-worthy dinner.
As you can see, with a little creativity, leftover shrimp stock can become the flavor boost your meals need. I love keeping some stock portions in my freezer so I always have that sweet shellfish flavor on hand. Don’t dump that liquid gold down the drain – put it to use in your next delicious seafood dish!
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How to Make Homemade Shrimp Stock
What I want you to learn most is how useful it is to just cook your shells in water. To make your stock taste better, you can add many other things, but cooking off those shells is what makes it magic.
You’ll see other recipes with a lot of different ingredients, which is great, but what I want to stress is that it’s quick and easy to make while you do other things at the stove. And my whole point here on Chef Donna At Home is bringing you doable deliciousness.
Don’t throw out those shells!
I made this stock from the tails and shells of 1. 5 lbs. (24oz) of 16/21 count deveined easy-peel shrimp. Peel them and remove any remaining veins (digestive tracts) separately; you don’t want veins in your stock. A coral-colored vein, by the way, is a female’s reproductive tract. It looks like an egg sac. Take that out, too.
Heat a saucepan and add a small drizzle of oil such as vegetable or canola oil. Add the ends and outside layer of an onion. I used the onion I chopped up for dinner. I also added a few chives, it’s what I had handy.
Saute it for a minute or two then add the shells and saute another minute or so. They’ll begin to turn pink. Cover with water and bring it to a light simmer. Simmer gently for approximately 30-40 minutes. Perfect amount of time to finish cooking dinner and sit down to eat.
When your stock is nicely colored, strain and cool. This yielded about 2 cups. If you have shells from more shrimp, you’ll have more stock, and vice versa. Now that those shells have given you everything they had to offer, you can throw them away!
