Shrimp Stock

By tlhoover

Ingredients

• Shells from 1-2 pounds shrimp
• 1 clove garlic
• 1 celery stalk, chopped
• 1-2 carrots, chopped
• 1 medium onion, chopped
• 2 sprigs parsley
• 3 bay leaves
• 2 sprigs thyme
• 1 star anise
• 3 whole cloves
• 7 black peppercorns
• 1 tbsp canola oil
• 2 tbsp tomato paste
• ½ cup white wine
• Water

Preparation

Step 1

• In a medium stock pot over medium high heat, toast all the ingredients except tomato paste and white wine
• Once shells are pink, add in tomato paste
• Cook for 1 more minute
• Add wine and stir to release browned bits from the bottom of the pan
• Cook the wine until reduced to a syrupy consistency
• Add enough water to the pot to barely cover the shells and bring to simmer
• Simmer on a medium heat for no longer than 45 minutes and strain through a fine mesh strainer
• Stock can be used immediately or frozen for later use.