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shrimp-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Makes about 2 cups

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

Directions

1. 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.

2. 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.

3. 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.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

78kcal (4%)
15mg (2%)
2mg (4%)
54mcg RAE (2%)
114mg
9mg
2g
1g
0g
2g
11mg (4%)
29mg (1%)
1g (3%)
7g (11%)
0mg (2%)
 

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