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The Spruce Eats / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
556 | Calories |
18g | Fat |
36g | Carbs |
58g | Protein |
Nutrition Facts | |
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Servings: 1 | |
Amount per serving | |
Calories | 556 |
% Daily Value* | |
Total Fat 18g | 24% |
Saturated Fat 2g | 12% |
Cholesterol 479mg | 160% |
Sodium 2744mg | 119% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 58g | |
Vitamin C 0mg | 0% |
Calcium 225mg | 17% |
Iron 2mg | 12% |
Potassium 432mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Before you throw away all of those shrimp shells, consider making a shrimp stock with them. Shrimp stock adds extra flavor to your seafood dishes, maintaining a seafood flavor (vs. the addition of chicken or vegetable stock)—at no extra cost. So, next time you're peeling shrimp, save the shells and make this quick and easy stock. The recipe is for using shells from one pound of shrimp, but it can be adjusted depending on the weight of your shrimp.
If you don't have time to make the stock when you are using the shrimp, don't discard the shells. Put them in a heavy-duty freezer bag or container and freeze them for later use. If tightly closed, they'll keep for about three months until you're ready for them.
And if you're a gardener, the shrimp shells are great for the soil. So after you've made the stock, add the mineral-rich shells to your compost pile or work them directly into the soil for the ultimate in recycling efficiency.
"I never thought of sautéeing the shells before boiling them, but it totally makes sense. Caramelizing before boiling enhances the shrimp stock's flavor even more. I put the shells in my compost pile after making the stock." —Diana Andrews
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Ingredients
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1 tablespoon canola or vegetable oil
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Shells from 1 pound of shrimp
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1 1/2 cups water
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Kosher salt, to taste
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Maxwell Cozzi
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In a large skillet, heat the oil over medium-low heat. Add the shrimp shells and toss well.
The Spruce Eats / Maxwell Cozzi
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Allow the shells to cook for 2 to 3 minutes, stirring often.
The Spruce Eats / Maxwell Cozzi
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Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
The Spruce Eats / Maxwell Cozzi
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Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
The Spruce Eats / Maxwell Cozzi
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Taste and add a pinch of salt if necessary.
The Spruce Eats / Maxwell Cozzi
Tip
Shrimp stock is great to use in paella, bisque, gumbo, and risotto.
Recipe Variations
How to Store
• Shrimp stock will last in an airtight container for up to four days in the fridge.
• You can freeze the stock in an airtight container for up to 4 months.
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