This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Shrimp Stock


  • Heads and peels of 20-24 jumbo shrimp/prawns (8-10 per pound)
  • About 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 leek, quartered and cleaned
  • 1 small onion, halved
  • 1 lemon, sliced
  • 1 bulb garlic, halved across
  • 8 peppercorns
  • 1 large bay leaf
  • 1 bundle parsley and thyme
  • 1 cup dry vermouth
  • 1 quart chicken stock


Serves: Makes 1½ - 2 cups


Toast the shrimp shells and heads in a wide pan over medium-high heat in olive oil, about 2 turns of the pan. Add leek, onion, lemon, garlic, peppercorns, bay and herbs; sweat a few minutes, add vermouth and reduce by half, then add stock and bring to boil. Reduce heat a bit and cook 45 minutes. Strain stock with fine strainer, return to boil and reduce to about 1½-2 cups of concentrated stock. Freeze leftover stock in ½ cup portions in freezer bags.

Risotto With Peas and Shrimp