Basic Shrimp Stock
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 ad...
Sometimes you feel like a little summertime soup — not too heavy — just something to take a little chill off after a weekend outdoors. Consider this a perfect Sunday supper paired with some fresh bread (homemade, or from your favorite local bakery). Shrimp stock adds a great essence, but if you only have chicken stock on hand, that’s fine. If you’re feeling ambitious, clean the shrimp ahead of time and then make this easy shrimp stock with the shells.
Ingredients
- 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
Preparation
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.
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