Shrimp Stock

Name: Shrimp Stock
Ingredients: 2 tablespoons canola oil; 4 cups raw shrimp shells and tails; 1 medium onion, coarsely chopped; 1 small carrot, coarsely chopped; 1/2 medium celery stalk, coarsely chopped; 1 cup dry white wine; 1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes; 1 bay leaf; 8 black peppercorns

9 ingredients

6 steps

Ingredients

2 tablespoons canola oil
4 cups raw shrimp shells and tails
1 medium onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk, coarsely chopped
1 cup dry white wine
1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes
1 bay leaf
8 black peppercorns

Directions

1

Heat the oil in a large saucepan over high heat until almost smoking.
2

Add the shrimp shells and tails, onion, carrot, and celery, and saute, stirring, for 5 minutes.
3

Add the wine and boil until reduced by half.
4

Add 8 cups cold water, the tomato, bay leaf, and peppercorns.
5

Reduce the heat to medium, cover partially, and simmer for 40 minutes.
6

Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.