Shrimp Stock

1. 1

   In a large saucepan over high heat, heat the oil until almost smoking.

2. 2

   Add the shrimp shells, onion, carrot, and celery and saute, stirring occasionally, for 5 minutes.

3. 3

   Add the wine and boil until reduced by half.

4. 4

   Add 2 1/2 quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns.

5. 5

   Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.

6. 6

   Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.

7. 7

   Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.