Shrimp Stock

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.