Shrimp Stock made Super Simple with Felicia Suzanne

Shrimp stock is quick, it’s easy, and it adds layers of flavor to any number of dishes. Make a batch, use some, freeze the rest, and watch how your meals improve. Chef Felicia Willet, owner of Felicia Suzanne’s restaurant in Memphis, Tennessee, shows us how to make an essential for any home cook who loves to eat shrimp.

This shrimp stock recipe is a must-learn for any chef looking to up their game in the kitchen!

Related Content: Learn how to make Felicia Suzanne’s Famous Bourbon Pecan Pie

Learn how to make Felicia Suzanne’s famous Bourbon Pecan Pie

Shrimp Stock

  • 5 lbs shrimp heads & shell
  • 5 cups celery
  • 3 cups chopped yellow onion
  • 3 cups chopped carrots
  • 2 oranges, sliced in half
  • 3 lemons
  • 6 whole garlic cloves
  • 3 bay leaves
  • 1 sprig of thyme
  • 1 Tsp black pepper
  • 1 gallon water

Add all ingredients to a large stock pot. Bring to a boil on high heat. Reduce heat and simmer covered for an hour.

Recipe courtesy of Felicia Suzanne Willett, 2015

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