Shrimp Stock

Recipe Details

Level: Easy
Yield: Approximately 1 quart
Total Time: 1 hour 35 minutes
Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes

Nutritional Information

Per Serving (1 serving): Calories 24, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 3 g, Dietary Fiber 1 g, Sugar 1 g, Protein 0 g, Cholesterol 0 mg, Sodium 71 mg

Ingredients

2 tablespoons high-quality olive oil
Shells from 1 pound of large shrimp
2 cups chopped yellow onions (about 2 onions)
2 unpeeled carrots, chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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Instructions

Heat the olive oil in a large stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saut for 15 minutes until they turn a light brown color.
Add the minced garlic and cook for an additional 2 minutes.
Pour in 1 1/2 quarts of water, the white wine, tomato paste, kosher salt, black pepper, and thyme sprigs.
Raise the heat until the mixture boils, then lower the heat and let it simmer gently for 1 hour.
Strain the stock through a fine mesh sieve, pressing the solids to extract maximum flavor. You should have about 1 quart of seafood stock. If there is less, you may add a bit of water or white wine to make up the difference.