Shrimp Stock

Name: Shrimp Stock
Yield: Makes about 2 quarts
Ingredients: 3 tablespoons canola oil; 5 cups (about 2 pounds) raw shrimp shells, heads, and tails, rinsed well; 1 medium yellow onion, coarsely chopped; 1 small carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 cup dry white wine; 2 plum tomatoes, coarsely chopped; 10 sprigs fresh flat-leaf parsley; 1 bay leaf; 1/2 teaspoon black peppercorns

December 14, 2011

Everyone loves shrimp, so the next time you make a batch of Gulf Shrimp and Grits (page 80) or Shrimp-Tomatillo Cocktail (page 75), save the shells and freeze them until you have enough for stock. However, you can also purchase prepared shrimp stock from your fishmonger or online (see Sources).

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