Homemade Shrimp Stock

1. 1

   1.

2. 2

   In a large saucepan heat the olive oil over medium high heat.

3. 3

   Then add the shrimp tails and cook them in the oil until they become pink for about 2 minutes.

4. 4

   Add the celery and allow it to get soft for another minute.

5. 5

   2.

6. 6

   Pour in the water and also add the peppercorns, thyme sprigs, bay leaves and salt.

7. 7

   Bring the mixture to a boil then reduce it to a low simmer.

8. 8

   Allow the stock to simmer and meld for an hour.

9. 9

   3.

10. 10

    When the hour is up, taste for salt and add more if desired.

11. 11

    Then pour the mixture through a fine mesh strainer into a heat proof container so it is a gorgeous, clear liquid.

12. 12

    After that, it is ready to use in countless types of dishes!

13. 13

    Seal the container and it will keep in the refrigerator for a few days.

14. 14

    This recipe yields 2 cups and can easily be doubled if more is needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.