Shrimp Stock #1
This is really not tough to make and you can finally put those leftover shrimp shells to good use. Now it’s best to leave the heads on (the horror, right?) because technically you WILL get the best flavor that way!! Not many folks use Shellfish stock on a regular basis so I will keep this short and simple.
This stock can be used in so many dishes and can be frozen if you are not going to use right away. We LOVE shrimp and have it at least once a week. You WILL see shrimp recipes!
Rinse shrimp shells in a large colander under cold water
Toast the shells in 1/2 cup of olive oil in the pot until they pink up and turn fragrant (about 3 minutes)
Add the carrots, onions, celery and fennel seed and cook until the vegetables soften (about 3 to 5 minutes). Do not overcook the vegetables
Add tomato and garlic and cook for 5 additional minutes
Add the water, bring to a boil and simmer for 30 to 40 minutes. You will also need to skim the surface of foam every few minutes with a large metal spoon.
Strain through a fine mesh sieve set over a large heat proof bowl. Some folks cool the strained stock using an ice bath of water and ice.
Use the amount of stock you need and refrigerate or freeze remainder.
Avoid stirring while cooking
Be sure to skim
- 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
- Rinse shells in a large colander under cold water
- Add olive oil to pan and heat until begins to shimmer
- add shells to olive oil and toast until they pink up and turn fragrant (about 3 minutes)
- add carrots and onions and celery and the fennel seed and cook until the vegetables begin to soften (about 3 minutes)
- add 1 cup of fresh tomato along with the garlic and cook 5 minutes
- Add water and bring to a boil and simmer for 30 to 40 minutes.
- SKIM THE SURFACE with a large metal spoon as the foam appears
- 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
- Use amount of stock needed and refrigerate or freeze the remainder.