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Rich Shrimp Stock

This stock is so easy to make, yet so flavorful.

  • Yield: About 12 cups


  • 1 to 1 1/2 pounds shrimp shells and heads
  • 1 tablespoon vegetable or olive oil
  • 14 cups water
  • 1 large onion, unpeeled, roughly chopped (the onion peel
  • deepens the color of the stock) 1/2 cup roughly chopped celery
  • 2 small carrots, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns 3 sprigs fresh thyme
  • 2 large sprigs fresh parsley


  • Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
  • In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.
  • Strain the stock through a fine-mesh sieve into a large heat-proof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)