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What to do with shrimp stock

I find myself with lots and lots of frozen shrimp stock. I usually buy raw, shell-on frozen shrimp and make stir-fry or scampi. I always make stock on the shells. I make Ina Garten's shrimp bisque with some of the stock, but that calls for shrimp too so there I am again making and freezing more shrimp stock. It's a conundrum. Does anyone have any good seafood soup, stew, bisque, etc. recipes that use shrimp stock?

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    1. Use it as the cooking liquid for rice pilaf. Simmer squid or scallops in it as part of a pasta sauce.

      Add diced canned tomatoes, onion, celery, carrot, potato, seasonings, and fresh or canned clams. Voila! Manhattan clam chowder.

      2 Replies
      1. re: greygarious

        I was going to suggest something similar to this or gumbo, but both were also mentioned. hehe.

        1. re: BamiaWruz

          I prompted myself to make chowder. I used small white beans rather than potatoes, since I make a point of eating beans daily, and they look nice in this soup. No home-made stock, but clam base plus 2 cans of minced clams works.

      2. Gumbo. Just google it and find a recipe you think is interesting. It doesn't have to have shrimp stock as an ingredient. Just sub that for whatever liquid they want.


        1 Reply
        1. re: Davwud


          Etoufee is another option, if you're feeling Creole.

        2. Thai Tom Yum
          You can make either chicken, shrimp or seafood. Some recipes call for chicken broth, but I use shrimp stock.

          1. Malaysian prawn noodles (i.e. Penang har mee) is a shrimpy, slightly spicy noodle soup dish.

            1. Thanks to COTM earlier this year, I discovered a great rice dish made with Shrimp Stock. It is Paul Prudhomme's Seafood Dirty Rice http://tinyurl.com/2b5fga5

              1. would be great in a seafood soondubu

                1. katsudon.
                  the shrimp stock can be a sub for the dashi

                  1. Shrimp creole. Seafood or shrimp/sausage jambalaya.

                    1. Pancit palabok. A sinful noodle dish with a creamy shrimp sauce topped with garlic chips, scallions, eggs and chicharron powder.

                      1. just a few observations--

                        when i make bisque i use about twice as many shrimp shells for the stock as shrimp for the finished bisque. it isn't a break-even operation for me.

                        i freeze the raw shells, not the prepared stock.

                        it is nice to poach shrimp you'll later chill in stock.

                        stock is a nice "loosener" for a pan sauce for shrimp and pasta--better than pasta water.

                        1. Cook grits in it for shrimp and grits