Shrimp Stock

1. 1

   Heat the oil in a large saucepan over high heat until almost smoking.

2. 2

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

3. 3

   Add the wine and boil until reduced by half.

4. 4

   Add 8 cups cold water, the tomato, bay leaf, and peppercorns.

5. 5

   Reduce the heat to medium, cover partially, and simmer for 40 minutes.

6. 6

   Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.