Shrimp stock is a must have when you want to make tom yum soup. It is also delicious if you add fish and make it into fish soup. Tekwan, which is an Indonesian fishball soup from Palembang, South Sumatera also uses shrimp stock as the soup base. There are many dishes that go well with shrimp stock, and that is why making homemade shrimp stock is something that I usually do regularly at home.
Shrimp stock is said to be healthier than any other stock that is made from meat, such as chicken, beef, or pork. It contains very little fat but rich in Omega-3 and Omega-6.
Making shrimp stock is actually not difficult, the most annoying part for me is to peel the shrimp one by one and then rinse everything (also one by one because I have to make sure that every single part is clean enough before I start cooking) and it really takes time and energy…………….so that is why I always make in big batches and just keep the rest of the stock in the freezer.
If you’re using shrimp stock as the soup base, always remember to serve it hot. Always heat the soup again before you serve it because unlike chicken stock, shrimp stock stock is not good when it is served cold.
- shrimp shells and heads from 1 kg of shrimp, rinse thoroughly under cold running water
- lime juice from 2 limes
- 2 thumbs of ginger, cut into 8
- 1 carrot, cut into 4
- 1 large onion, peel and cut into 4
- 5 garlic, peel and crush
- 1 large red onion, peel and cut 4
- 3 L of water
- some stalks of celery from big celery
- 1 tsp of cooking oil (optional)
- Squeeze lime juice all over the shrimp shells and heads and put in the refrigerator for 30 minutes. This will help reduce the fishy smell
- After 30 minutes, heat a big wok with 1 tsp of cooking oil (no need to use the oil if it’s a non sticky pan) and add shrimp shells and head together with the ginger into the wok.
- Stir fry until the shrimps turn into pink color. In this way, we can get rid of the fishy smell and will get a nice and aromatic stock
- Add water and all other ingredients ( carrot, garlic, large onion, large red onion) into the wok
- Bring the pot to boil then turn to low heat to simmer for 1 hour
- Skim the impuruties that rise to the surface with a spoon or ladle
- Turn off the heat and wait for another 15 minutes to let it cool
- Set up a mesh strainer over another soup pot or large bowl and strain stock from other ingredients
- Don’t throw the shrimps shells and heads and everything else yet. Put all of them back into the wok and add another 2 L of water. Repeat step 4 to 6 all over again. You can still use the shrimp shells and heads up to 3 times, but reduce the amount of water when you re-use them
- You can keep the shrimp stock in ziplock plastic bags and store it in the freezer for up to 3 months