Name: Homemade Shrimp Stock
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 to 2 carrots, roughly chopped; 1 medium yellow onion, peel left on and quartered; 1/4 teaspoon black peppercorns; 1 to 2 pounds shrimp shells, rinsed; 1 teaspoon light and flavorless oil; 2 celery stalks, roughly chopped; 2 bay leaves; 1/2 teaspoon whole coriander seeds; 6 cups cold water; 2 to 3 cloves fresh garlic, smashed and peeled; a few springs fresh parsley

Stock

What ingredients do I need to make stock?

Do I need to roast the bones and vegetables before making stock?

Can I use store-bought broth instead of making my own stock?

What is the best way to store leftover stock?

Can I use vegetable scraps to make stock?

How can I skim the fat off the top of the stock?

Crustacean Shellfish

Lactose Free

Gluten Free

Mediterranean

Fresh Vegetables

gram

carrot

yellow onion

Seasonings

Black Peppercorns

Seafood

shrimp

Oils

milliliter

cooking oil

celery

dried bay leaves

coriander seed

Water

water

garlic

fresh parsley

Beta-cryptoxanthin

Vitamins

Cholesterol

Trans fatty acids

Potassium

Minerals

Phosphorus

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Vitamin C

Vitamin K

Lycopene

Alpha-carotene

Vitamin A

Selenium

Copper

Zinc

Sodium

Magnesium

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

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Homemade Shrimp Stock

Produce

Baking Goods

Meat & Seafood

Beverages

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