Listen up, seafood lovers! I’ve got some exciting news for all of you who hate wasting those precious shrimp shells. The answer is a big YES – you can absolutely freeze shrimp shells to make stock later! As someone who’s been cooking with seafood for years, I’m gonna share everything I know about storing and using those flavorful shells.
Why Save Shrimp Shells?
Before we dive into the freezing process let me tell you why saving shrimp shells is totally worth it
- They’re packed with amazing seafood flavor
- Perfect for making homemade stock
- Reduces food waste (who doesn’t love being eco-friendly?)
- Saves money since you’re using every part
- Gives your dishes that restaurant-quality taste
How to Freeze Shrimp Shells Properly
Here’s my tried-and-true method for freezing shrimp shells
-
Clean the shells
- Rinse thoroughly under cold water
- Remove any dirt or debris
- Pat dry with paper towels
-
Package properly
- Place in freezer-safe zip-top bags
- Remove as much air as possible
- Label with date and contents
- Pro tip: I like to write “SHRIMP SHELLS FOR STOCK” in big letters so I don’t forget!
-
Store in freezer
- Place bags flat in freezer
- Can store up to 2-3 months
- Try to use within this timeframe for best results
Making Stock from Frozen Shells
When you’re ready to make that delicious stock, here’s what you’ll need:
Basic Stock Ingredients
- Frozen shrimp shells (from about 2 pounds of shrimp)
- 1 small onion
- 1 medium carrot
- 1 celery stalk
- 2 garlic cloves
- Olive oil
- Tomato paste
- Cooking sherry (or white wine)
- Fresh parsley stems
- Bay leaf
- Peppercorns
Step-by-Step Stock Making Process
-
Thaw the shells
- Move from freezer to fridge overnight
- Quick thaw: Run under cold water if needed
-
Prep your ingredients
- Rough chop veggies into 2-inch chunks
- Smash garlic cloves
- Get your herbs ready
-
Make the stock
- Sauté veggies in olive oil
- Add shells and brown them
- Add tomato paste and caramelize
- Deglaze with sherry
- Add water and seasonings
- Simmer for 30 minutes
- Strain and use!
Pro Tips from My Kitchen to Yours
Y’all, I’ve made some mistakes so you don’t have to! Here are my top tips:
- Don’t forget to rinse shells before freezing
- Use uncooked shells only – cooked ones don’t have as much flavor
- If you can get shrimp heads, freeze those too! They add TONS of flavor
- Don’t overfill your freezer bags – leave room for expansion
- Write the date on your bags (trust me, you’ll thank me later)
Storage Tips for Your Finished Stock
Once you’ve made your amazing stock, here’s how to store it:
Refrigerator Storage
- Keep in airtight container
- Use within 1-2 days
- Best when used fresh
Freezer Storage
- Pour into ice cube trays
- Once frozen, transfer cubes to freezer bags
- Label with date
- Use within 2-3 months
Creative Ways to Use Your Shrimp Stock
Don’t just let that liquid gold sit there! Here’s what I love making with mine:
- Seafood gumbo
- Shrimp bisque
- Seafood risotto
- Shrimp and grits
- Seafood pasta sauce
- Cajun étouffée
Common Questions I Get Asked
Q: Can I freeze cooked shrimp shells?
A: While you can, I wouldn’t recommend it. Uncooked shells give way better flavor!
Q: How many shells do I need to make stock?
A: Shells from about 2 pounds of shrimp will make a decent batch of stock.
Q: Can I mix different seafood shells?
A: Absolutely! Lobster and crab shells work great too.
Wrapping It Up
So there you have it, folks! Freezing shrimp shells is not just possible – it’s a game-changer for your cooking. Next time you’re peeling shrimp, don’t toss those shells! Pop them in the freezer and you’ll be ready to make some amazing stock whenever you want.
Remember, the key is proper storage and using them within a few months. Trust me, your future self will be so happy when you’re making that perfect seafood dish with homemade stock!
Now get out there and start saving those shells! And hey, if you’ve got any questions or want to share your own stock-making adventures, drop a comment below. I’d love to hear how it goes!
Would you like me to explain or break down any part of this article in more detail?
How to Make Homemade Shrimp Stock
Making homemade stock is easy and tastes way better than store bought! Here’s how to make your own seafood stock.
Peel and reserve shrimp shells. Chop veggies into 2 inch chunks. Smash and peel garlic.
Sauté onion, celery, carrot, and garlic with a pinch of salt in olive oil until starting to brown.
Add in shrimp shells and cook for a few minutes until the shells develop some color and start turning brighter pink.
Add tomato paste and allow it to darken, then deglaze the pot with sherry, scraping up the browned bits.
Add water, parsley stems, bay leaf, and peppercorns. Cook at a gentle simmer for about 30 minutes.
Pour stock through a fine mesh strainer into a large measuring cup. Press down on ingredients to extract all the liquid.
Ready to try your hand at more homemade stocks? Try this homemade ham stock! It would be great in Red Beans and Rice!
Storage & make ahead
Storage: Cool completely, then store homemade shrimp in the refrigerator in an airtight container for 1-2 days. It’s best to use it right away to prolong the shelf life of the recipe you are using it in.
Freeze: Freeze shrimp stock in ice cube trays or souper cube trays for ease of use. Store in the freezer for 2-3 months.
Make ahead: You can make this shrimp stock a day in advance of when you want to use it.