Basic Shrimp Stock
Ingredients
- 1 tablespoon olive oil
- approximately 2 cups shrimp shells (from 1 pound of shrimp)
- 1/4 cup onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- fresh herbs - parsley, tarragon, dill, cilantro, thyme
- 4 to 6 cups water
- salt to taste
- Optional: bay leaf, 1/4 tsp whole peppercorns, ginger, garlic, fennel, scallions, jalapeno, red or white wine
Instructions
- Heat olive oil on medium high heat in a large pot. Add shrimp shells and cook, stirring, for about 2 to 3 minutes (or until they turn pink). Add onion, carrot, celery, fresh herbs, bay leaf, and peppercorns to the pot, and let cook on medium heat for another 2 to 3 minutes. Add water and bring to a simmer. Let simmer for about 15 minutes, then taste and add salt. Remove from heat, strain, and either use immediately or cool quickly and store in refrigerator or freezer.
