This shrimp stock recipe is an easy one-pot recipe meant to enhance the flavor of all your seafood soups, bisques, risottos, and more!
yield
time
– 2 tablespoon olive oil – jumbo shrimp shells peeled from 2 lb of wild-caught jumbo shrimp & washed – 1 onion peel on, washed and cut into 4 pieces – 1 carrot peeled and sliced – 1 celery washed & sliced – 2 bay leaves – 1 1/2 teaspoon peppercorns – 1/2 teaspoon turmeric I always like to add turmeric when making stock or broth – sea salt to taste – 1 head garlic washed & sliced at the top, – 6 cups water
5 cups
40 mins