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Shrimp Stock
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Shrimp Stock
Recipe Amount:
8 Cups
Serving Size:
1 Cup
Sodium per Serving (mg):
231
The shrimp heads and tails take a little extra of work to obtain. We came about obtaining these by buying the head-on shrimp at Costco to save money and ended up with a bunch of excess heads and tails when deveining and deshelling the shrimp. Perfect fo seafood dishes instead of using chicken broth.
Ingredients
- 12 Oz Shrimp Shells and Heads - Heads and shells from about 2 lbs of shrimp
- 1 Onion - Chopped
- 12 Garlic Cloves - Crushed
- 4 Bay Leaves
- 2 Tbl Fresh Ginger - Sliced
- 1 Cup Fresh Parsley - Chopped
- 3 Celery Stalks- Chopped
- 2 Carrots - Chopped
- 2 Tomatoes - Chopped
- 8 Cups Water
Preparation
Step 1:
Roast or airfry the shells and heads at 375F degrees for 20-35 minutes or until golden brown in color.
Step 2:
Put all ingredients in an instant pot on pressure cook setting for 30 minutes. Strain the stock and store the liquid in the refrigerator for up to 4 days.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Cup
Calories (kCal):
65
Fat (g):
1
Cholesterol (mg):
58
Sugar (g):
3
Protein (g):
7
Fiber (g):
2
Sodium (mg):
231
Potassium (mg):
332
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