Seafood Stock

When making your next shrimp dish, save the shrimp shells to make this stock. It freezes well, so you’ll always have this low-FODMAP pantry essential on hand.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, peeled and slightly crushed
  • 1 medium yellow onion, peeled and quartered
  • 2 large carrots, peeled and diced
  • 1 medium zucchini, trimmed and diced
  • 12 large raw shrimp shells
  • 6 cups water
  • ½ cup tomato paste
  • ½ cup dry white wine
  • 1 Tbsp. salt
  • 1 tsp. ground black pepper


  • Heat oil over medium-low heat in a large skillet. Add garlic and onion and sauté, stirring constantly until garlic is softened and brown at edges, about 5 minutes. Remove and discard garlic and onion, leaving oil.
  • Increase heat to medium-high, add carrots and zucchini, and sauté 5 minutes. Add shrimp shells, water, tomato paste, wine, salt, and pepper and stir until paste is completely dissolved.
  • Bring just to a boil, then reduce heat to low and simmer 45 minutes, uncovered.
  • Remove from heat and allow stock to cool. Using a slotted spoon, remove and discard shells and large solids. Using a mesh sieve over a large bowl, strain remaining solids and reserve stock.
  • Transfer stock to a container for refrigerator storage, and let cool. Use or store for up to 4 days.