Hey there fellow seafood lovers! I’ve been on a mission to find the best shrimp stock options out there and lemme tell you – it’s been quite the journey. Whether you’re whipping up a killer gumbo or need that perfect base for your seafood pasta, I gotchu covered with this comprehensive guide.
Quick Answer
The best places to buy shrimp stock are
- Specialty seafood markets
- Well-stocked grocery stores
- Online retailers like Amazon
- Asian markets
- Local fish markets
Best Store-Bought Seafood Stock Brands
After testing tons of options (and trust me. some were pretty disappointing). here are my top picks
-
Aneto Fish Broth
- Best overall flavor
- Made with real seafood (no artificial stuff!)
- Pricier but worth every penny
- Great base for any seafood dish
-
Bar Harbor Seafood Stock
- Really solid choice
- Contains wild Atlantic haddock and lobster
- Nice balanced flavor
- Perfect for chowders and risottos
-
Bar Harbor Lobster Juice
- Great flavor enhancer
- Works well in pasta dishes
- Less salty than clam juice
- Good substitute when you can’t find shrimp stock
Where to Find Shrimp Stock Locally
Specialty Seafood Markets
Ya know what’s crazy? Most regular supermarkets don’t carry proper seafood stock! Here’s where to look instead:
- Local fish markets
- Specialty food stores
- Gourmet grocery stores
- Asian markets (they often have the best selection!)
Major Grocery Chains
Some well-stocked grocery stores might carry it in:
- The soup aisle
- International food section
- Seafood department
- Specialty food section
Making Your Own Shrimp Stock (When You Can’t Find It)
Sometimes the stores just ain’t cutting it. Here’s a quick guide to making your own:
Basic Ingredients Needed:
- Shrimp shells and heads
- Onions
- Carrots
- Celery
- Garlic
- Bay leaves
- Water
Quick Tips:
- Save those shrimp shells in the freezer
- Roast the shells first for extra flavor
- Don’t overcook – 45 mins is usually enough
- Strain well before using
Online Shopping Options
When local stores fail ya, here’s where to look online:
-
Amazon
- Wide selection
- Quick shipping
- Good reviews system
- Often better prices
-
Specialty Food Websites
- Higher quality options
- Better selection
- Fresh products
- Bulk buying options
Smart Shopping Tips
Before you head out to buy your shrimp stock:
- Check expiration dates
- Look for cloudy appearance (that’s good!)
- Avoid products with artificial flavoring
- Compare prices (they can vary wildly)
- Buy in bulk when you find a good deal
What to Avoid
I’ve made some mistakes so you don’t have to! Stay away from:
- Imagine Seafood Stock (tastes like salty water, tbh)
- Any stock with “natural flavoring” as main ingredient
- Super clear stocks (usually means less actual seafood)
- Expired or damaged packaging
Best Uses for Shrimp Stock
Now that you’ve got your hands on some good stock, here’s what to make:
- Seafood gumbo
- Shrimp risotto
- Seafood pasta sauce
- Asian noodle soups
- Seafood paella
- Bisques and chowders
Storage Tips
Once you’ve got your stock:
- Refrigerate after opening
- Use within 5-7 days
- Freeze in ice cube trays
- Label with date
- Keep sealed tight
Final Thoughts
Finding good shrimp stock can be tricky, but it’s worth the effort! If you can’t find it locally, don’t stress – either grab one of the recommended seafood stocks or make your own. Trust me, your recipes will thank you!
Got questions about finding shrimp stock in your area? Drop a comment below! I’m always happy to help fellow food enthusiasts track down those hard-to-find ingredients.
Would you like me to explain any part of this article in more detail?
What is a Seafood Stock?
Seafood stock is an infusion of fish bones (heads and frames that have been filleted) and/or shellfish shells (typically crustaceans), such as crab, lobster, or shrimp shells. In a large stockpot, the bones and shells are simmered in water over medium heat with vegetables (typically yellow onion, carrots, celery, and garlic cloves), and herbs like bay leaf, parsley, and thyme. Sometimes tomatoes or tomato paste are added for both color and a hint of sweetness.
After about 40 to 60 minutes the infusion is put through a fine mesh strainer. The resulting liquid has a pronounced seafood flavor and can be used as a flavorful seafood base for innumerable seafood soup recipes.
Sometimes the juices of mollusks (clams, mussels, and oysters) are also added to a seafood stock. Basically, a seafood stock can be from an individual species or a blend of multiple species.
# Decent for Small Servings: Bar Harbor Fish Stock
As opposed to the boxed options, Bar Harbor Fish Stock doesn’t use flavorings, and for that, I give it credit. It includes actual vegetables (not vegetable flavoring), herbs, salt, and white wine. The fish is wild-caught Atlantic haddock (and not dried fish or fish concentrate).
Although it’s good that real vegetables are used, by no means is the flavor close to homemade fish stock. It tastes a bit thin but it’s better than the two boxed options above.
Its best use would be a strong-tasting seafood dish that needs a little boost in liquid volume. For example, a seafood stew that has some strong shellfish flavor, like Zarzuela de Mariscos, Cioppino, or Shrimp Mozambique.
Stop Throwing Away Shrimp Shells!
FAQ
Is shrimp stock the same as seafood stock?
Shrimp Stock vs Seafood Stock Although they are similar they are not the same! Shrimp stock is a type of seafood stock (because shrimp is seafood), however, seafood stock is usually made with a combination of seafood and fish for layers of flavor!
What can I substitute for shrimp stock?
It should taste like a rich seafood broth, delicate, but not fishy. What is a substitute for shrimp stock? In many recipes, you can substitute clam broth, fish stock or other shellfish stock.
Is there a shrimp bouillon?
Knorr Shelf Stable Cubes Shrimp Bouillon, Blend the flavors of shrimp, tomato, and spices for an authentic, home style taste. Knorr Bouillon Cubes are an essential pantry item for every home cook.
Can I use chicken stock for shrimp?
Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp etouffee. I love using chicken stock as the base, as the flavor is more rich and vibrant, but you can use all water if you’d prefer.