Everyone loves shrimp, so the next time you make a batch of Gulf Shrimp and Grits (page 80) or Shrimp-Tomatillo Cocktail (page 75), save the shells and freeze them until you have enough for stock. However, you can also purchase prepared shrimp stock from your fishmonger or online (see Sources).
Recipe information
Yield
Makes about 2 quarts
Ingredients
Preparation
Step 1
In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells, onion, carrot, and celery and sauté, stirring occasionally, for 5 minutes. Add the wine and boil until reduced by half. Add 2 1/2 quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns. Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.
Step 2
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. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
