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Shrimp Stock

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

CostSplurge

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Taste and Texturerich, savory

Type of Dishstock

Ingredients

  • 2 tablespoons corn oil 
  • 1 pound large uncooked shrimp in their shells
  • ¼ cup diced celery
  • 1/3 cup diced, peeled carrot
  • 1/3 cup diced fennel bulb
  • 1/3 cup diced, peeled onion
  • ½ cup diced leek (white and light green parts only)
  • 2 tablespoons tomato paste
  • 4 cups water

Instructions

Heat the oil in a large pot over high heat until just smoking. Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes. Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.

Stir in the water and bring to a boil. Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises. Remove from the heat and pour the mixture into a food processor. Pulse until the shrimp is coarsely chopped. Pour back into the pot and let stand for 10 minutes.

Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

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