Super Simple Shrimp Stock

Chef Felicia Willet, owner of Felicia Suzanne’s restaurant in Memphis, Tennessee, shows us how to make an essential for any home cook who loves to eat shrimp. Shrimp stock is quick, it’s easy, and it adds layers of flavor to any number of dishes. Make a batch, use some, freeze the rest, and watch how your meals improve.

Shrimp Stock

  • 5 lbs shrimp heads & shell
  • 5 cups celery
  • 3 cups chopped yellow onion
  • 3 cups chopped carrots
  • 2 oranges, sliced in half
  • 3 lemons
  • 6 whole garlic cloves
  • 3 bay leaves
  • 1 sprig of thyme
  • 1 Tsp black pepper
  • 1 gallon water

Add all ingredients to a large stock pot. Bring to a boil on high heat. Reduce heat and simmer covered for an hour.

 

Recipe courtesy of Felicia Suzanne Willett, 2015

Chef Felicia Willet, owner of Felicia Suzanne’s restaurant in Memphis, Tennessee, shows us how to make an essential for any home cook who loves to eat shrimp. Shrimp stock is quick, it’s easy, and it adds layers of flavor to any number of dishes. Make a batch, use some, freeze the rest, and watch how your meals improve.

Shrimp Stock

  • 5 lbs shrimp heads & shell
  • 5 cups celery
  • 3 cups chopped yellow onion
  • 3 cups chopped carrots
  • 2 oranges, sliced in half
  • 3 lemons
  • 6 whole garlic cloves
  • 3 bay leaves
  • 1 sprig of thyme
  • 1 Tsp black pepper
  • 1 gallon water

Add all ingredients to a large stock pot. Bring to a boil on high heat. Reduce heat and simmer covered for an hour.

 

Recipe courtesy of Felicia Suzanne Willett, 2015

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