2 tablespoons olive oil
Shells from 1 pound shrimp
2 cloves garlic
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped celery
1 1/2 tablespoons chopped carrot
1 tablespoon tomato paste
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme
1/4 cup white wine
4 cups clam juice
1/4 teaspoon salt
1/4 teaspoon pepper


1. In a medium saucepan heat the olive oil over medium heat until sizzling, about 2 minutes. Add shrimp shells, garlic, onion, celery and carrot and cook 5 minutes. Add tomato paste parsley and thyme and cook, stirring, 2 minutes.
2. Add wine and boil until it evaporates, about 3 minutes. Add calm juice, bring mixture to a boil, reduce heat and simmer, uncovered, 30 minutes. Taste and season with salt and pepper, if necessary.
3. Strain stock through sieve lined with cheesecloth. Cool to room temperature, then refrigerate or freeze in airtight container.

Whenever you use a recipe that calls for peeled shrimp, buy the shrimp in their shells and use the shells to make this delicious stock. Substitute the stock for bottled clam juice or fish stock. It keeps in the refrigerator for 1 week and can be frozen for 1 month.

Nick Stellino’s Shrimp Stock
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