PREP TIME: 5 MINUTES |
COOK TIME: 1 HOUR
Another incredibly versatile addition to seafood soups and stews, shrimp stock takes even less time to prepare than fish stock. The shells are quite small and fragile, requiring just over a half hour of cooking to release flavor and nutrients. Just like with fish, we always buy the whole shrimp with shells on. We suggest storing shells in the freezer and adding to your collection as you buy and eat shrimp. This will allow you to make a larger batch at once that can be used or frozen for future use.
- 1 teaspoon olive oil
- Shells from 2 pounds shrimp
- 2 carrots, cut into small dice
- 1 onion, peeled and cut into small dice
- 1 celery stalk, cut into small dice
- 1 bay leaf
- 1 teaspoon sea salt
- ¼ cup dry sherry or vermouth
a large pot over medium-high heat, combine the oil, shrimp shells, carrots, onion, celery, bay leaf, and sea salt. Sweat the mixture for 10 minutes, stirring frequently to prevent burning. Deglaze the pan with the sherry or vermouth and let simmer until almost evaporated. ADD water to cover the shrimp shells and veggies and bring to a boil. Reduce the heat until the liquid is gently simmering and let simmer for 45 minutes. STRAIN the stock into a container and cool in an ice bath in the sink. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year."
— The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body by Ryan Harvey, Katherine Harvey
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