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 add fennel or lemon grass, a chunk of ginger or a splash of wine (red or white) depending on what’s in your fridge. Keep a couple of jars in the freezer and use them to add a mild seafood flavor to soups and chowders.
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.
Copyright ©2024 Edible Alaska. All rights reserved
