Makes 5/6 cups
Although we call this our
Shrimp Stock recipe, it does at times include lobster shells, if we happen to have them available. This shrimp stock can be used in any recipe that calls for a
light seafood stock. Of course shrimp stock is not as common as chicken or brown (beef) stock there are many recipes that are truly enhanced by using a high quality homemade shrimp stock and it is one of the easiest and fastest stocks you will ever make. When a recipe calls for seafood or shrimp stock and then says you can substitute chicken or vegetable stock, someone really doesn't care how that dish tastes.
We have a few recipes that call for a light fish or shrimp stock that are listed within our favorites. I'm pretty sure we never suggest that you can substitute chicken or vegetable broth.
Note: No salt is added to the stock.
Note: Leaving the exterior skin on the onion gives the shrimp stock color.
Note: To save freezer space you can simmer the strained stock before you place it in the ice bath and reduce it in volume to at least half. Remember when you use it that the shrimp stock has been concentrated and hence may have to be diluted when used in a recipe.