This is a quick and easy stock that extracts all the good flavor from shrimp shells. Don’t worry about the exact vegetables, aromatics, or spices you have on hand; feel free to be creative. You can...
- 2 tablespoons olive oil
- 1/4 cup celery, minced
- 1/2 cup yellow onion, minced
- 1 pound tomatoes, chopped
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 3 cups shrimp stock
- 1 pound Alaska spot prawns, peeled and chopped
- 1/4 cup fresh basil for garnish, chopped
- salt and pepper to taste
Heat olive oil in a pot over medium-high heat.
Add celery, and onion and cook, stirring, until vegetables are soft, about 5 minutes, then add tomatoes and continue cooking for another 5 minutes to soften tomatoes.
Add tomato paste and stir to combine.
Pour in the shrimp stock, bring to a simmer, and cook for about 10 minutes.
Remove from heat and puree with an immersion blender until smooth.
Return to the pot and bring back to a simmer, then add shrimp and cream and cook on low until shrimp are cooked through, about 3 minutes. Season with salt and pepper and garnish with basil before serving.