For some reason I thought seafood stock would be hard to make. However, after trying it I realized, it’s actually the easiest and quickest of the broths to make homemade! Plus it tastes so good in soup recipes and sauces.
So I thought I’d share this Nourishing Traditions recipe with you, and also give you an even faster way to make it with some optional ingredients. Some exciting recipes will be coming up on the blog in the next couple weeks utilizing this stock, so you’ll want to make a batch soon and get it in the freezer.
About Shrimp Paste
Shrimp paste is basically just fermented dried shrimp ground into a paste with salt. It is the secret ingredient that I add to the Nourishing Traditions recipe below, to give my stock some extra kick! When I use it I also don’t have to use quite as much dried shrimp, and the cooking time is less. You can obtain shrimp paste online or in Asian markets, but be sure to read the label. There should be NO preservatives in your paste, only shrimp and salt as the ingredients.
Shrimp paste can even be used as a replacement for fish sauce in recipes, since it has similar umami flavors, and it’s great to add a teaspoon to a stir fry or even your homemade kimchi recipe. It’s also very inexpensive compared to how powerful it is and how long it lasts. A little goes a long way! NOTE: since the paste contains salt, you’ll need to adjust the salt in any recipe that you use your stock in.
Makes about 2 quarts
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- about 4 ounces small dried shrimp
- optional – 1 Tablespoon shrimp paste (see notes above)
- 6 Tablespoons extra virgin olive oil or coconut oil
- 1 cup dry white wine or vermouth
- 2 quarts cold filtered water
- 1/4 cup rice vinegar
- 1 carrot, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 5-6 cloves garlic, peeled and halved
- 3 small pieces lemon zest
- several sprigs fresh thyme, tied together
- optional – any shrimp or crab shells that you’ve saved in the freezer
- Heat oil in a large stainless steel pot. Add dried whole shrimp (and optional shrimp shells) and saute for several minutes over medium-high heat, stirring constantly.
- Add wine/vermouth and optional shrimp paste if using and bring to a rapid boil.
- Add cold water and vinegar, then bring back up to a boil and skim off any foam that rises to the top.
- Add remaining ingredients, reduce heat, cover and simmer for 2-3 hours (you can get away with 2 hours if you used the paste).
- When stock is complete, strain into storage containers for the refrigerator or freezer, reserving the contents of the strainer.
- When the strainer contents have cooled, pick out the cooked shrimp pieces. They may be used to make homemade shrimp butter or your own homemade fermented paste. You can even freeze these shrimps until you’re ready to make these additional recipes!