Homemade Shrimp Stock

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After cooking stock for the first time, I will never use store bought stock again :)  It was amazing… even though it took 4 hours to cook.  Check out my recipe for Shrimp & Andouille Sausage – you’ll love it! :)

Never buy stock again - try this Shrimp Stock #Recipe and you will never go back to store bought… Click To Tweet

Homemade Shrimp Stock

Homemade Shrimp Stock


  • 1 lb. shrimp (about 20 medium shrimp)
  • 1 tsp olive oil
  • 1 medium yellow onion, peeled and roughly chopped
  • 1 medium celery stalk, cut into 1-inch pieces
  • 1 garlic clove, peeled and smashed
  • 1/4 cup Sauvignon Blanc wine
  • 2 bay leaves
  • 8 cups of water


  1. 1. Peel shrimp. Reserve shells for broth and wrap shrimp to save for another recipe. (Like Shrimp & Andouille Sausage Gumbo on Cooking and Kisses)
  2. 2. Set the Multicooker to Brown/Saute at 400 F and add the oil. Once preheated, add the shrimp shells and stir until they turn bright pink, it'll take about 3 minutes. Stir in the celery, onions and garlic and continue to cook for a few minutes until the vegetables are fragrant. Add the white wine and stir until it is completely reduced. Stir in the bay leaves and water and let it come to a boil.
  3. 3. Cover and switch to Slow Cook on Low for 4 hours.
  4. 4. Once the unit switches to Keep Warm, strain stock, discarding the solids. Use immediately or cool to store in refrigerator or freezer. (The stock will keep up to 3 days in the refrigerator and 2 months in the freezer).

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  1. Pingback: Shrimp & Andouille Sausage Gumbo - Cooking and Kisses

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