Shrimp Stock #1
  • Large pot
  • ½ cup OLIVE OIL
  • 4 CUPS SHRIMP SHELLS (about 2 pounds of shrimp)
  • 1 cup CARROTS (diced)
  • 1 cup ONION (diced)
  • ½ cup CELERY (diced)
  • 1 cup fresh TOMATO (diced)
  • 1 teaspoon FENNEL SEED
  • 2 tablespoons GARLIC
  • 4½ cups WATER
  1. Rinse shells in a large colander under cold water
  2. Add olive oil to pan and heat until begins to shimmer
  3. add shells to olive oil and toast until they pink up and turn fragrant (about 3 minutes)
  4. add carrots and onions and celery and the fennel seed and cook until the vegetables begin to soften (about 3 minutes)
  5. add 1 cup of fresh tomato along with the garlic and cook 5 minutes
  6. Add water and bring to a boil and simmer for 30 to 40 minutes.
  7. SKIM THE SURFACE with a large metal spoon as the foam appears
  8. STRAIN through a fine mesh sieve into a large heat proof bowl. You can even line the sieve with cheesecloth as well before straining and also cool using an ice bath of water and ice
  9. Use amount of stock needed and refrigerate or freeze the remainder.
Recipe by MAN WITH PAN at