Shrimp Stock Pressure Cooker Recipe

Shrimp Stock Pressure Cooker Recipe

Ingredients

Makes about 1 quart – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure

• 2 pounds shrimp shells and/or heads and tails
• 1 tablespoon light olive oil
• 1 cup coarsely chopped white onions
• ½ cup coarsely chopped celery
• ½ cup coarsely chopped carrots
• ½ bunch fresh flatleaf parsley
• 1 bay leaf
• ½ teaspoon black peppercorns
• ½ teaspoon dried thyme
• 5½ cups water, or as needed
• 1 teaspoon sea salt

Method

1. Rinse the shrimp shells and heads in a large colander under cold running water
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Add the onions, celery, and carrot and cook, stirring a few times, until softened, about 5 minutes
4. Stir in the shrimp shells
5. When the shells turn pink, after 30 to 60 seconds, add the parsley, bay leaf, salt, peppercorns, and thyme
6. Add just enough water so that everything is submerged
7. Bring to a boil and skim off the foam with a large spoon
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 12 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
16. Discard the solids
17. Stir in the salt
18. Cool completely
19. Cover with plastic wrap and refrigerate overnight
20. The stock is ready for use and will keep in an airtight container in the refrigerator up to 3 days or the freezer up to 2 months

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