Shrimp Stock

Directions

1. 1
   Heat the oil in a large pot over high heat until just smoking.
2. 2
   Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes.
3. 3
   Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.
4. 4
   Stir in the water and bring to a boil.
5. 5
   Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises.
6. 6
   Remove from the heat and pour the mixture into a food processor.
7. 7
   Pulse until the shrimp is coarsely chopped.
8. 8
   Pour back into the pot and let stand for 10 minutes.
9. 9
   Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
10. 10
    Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.