This simple shrimp stock is made from leftover shells, aromatics, white wine and water. It's a great way to eliminate food waste and create a delicious broth for many seafood recipes.
4cupsshrimp shells Heads, tails, legs, etc., from about 2 pounds of shrimp.
2tablespoons olive oildivided
½teaspoonkosher salt
2stalks celeryroughly chopped
2carrotsroughy chopped
1medium onionroughly chopped
4-5stemsfresh thyme
2-3wholebay leaves
4largecloves garlicsmashed with the side of a knife.
10whole peppercorns
2tablepoonstomato paste
1cupdry white wine
8cups water
Instructions
Heat the Dutch oven or pot over medium high heat. Once the pot is hot, add one tablespoon of 2 tablespoons olive oil olive oil and swirl to coat the bottom of the pot. Stir in 4 cups shrimp shells and cook, stirring occasionally, for 5 minutes.
Add the remaining one tablespoon of olive oil and 2 stalks celery, 2 carrots, 1 medium onion, 4 large cloves garlic, 4-5 stems fresh thyme, 2-3 whole bay leaves½ teaspoon kosher salt. Stir and reduce the heat to medium heat. Cover the pot with the lid and simmer for 2-3 minutes or until the vegetables soften and the onion is slightly translucent.
Add 2 tablepoons tomato paste and cook, stirring constantly to coat the shrimp shells and vegetables with the tomato paste and caramelize the tomato flavor slightly. Add 10 whole peppercorns.
Deglaze the pot with 1 cup dry white wine, stirring and bring to a boil. Cook for one minute, then add 8 cups water.
Bring the shrimp stock to a boil; reduce the heat to a simmer (medium-low heat), and cover the pot so the lid is slightly askew and steam can escape. Simmer for 45 minutes.
Place a large mesh strainer over a large bowl. Pour or ladle the stock through the strainer. Use a wooden spoon to push on the shells and vegetables to press out all the liquid. Discard the shells and vegetables and transfer the shrimp stock to a storage container or use in a recipe.