Source:Ana Maria Kruger
Makes 1 serving.
Preparation time: 1 hour
Shrimp Stock
Ingredients
Preparation
4 cups shells of raw shrimp, or as many on hand, see note (1)
3 tablespoons vegetable oil
very heavy skillet to accommodate shells
water to cover shells
a large strainer
1. In a large heavy skillet, heat oil until about to smoke. Add the shrimp shells and cook over high heat stirring and turning to get them evenly toasted. Do not allow them to burn but do get them very crisp. They should all turn a bright pink, them slightly toast gold, about 15 to 20 minutes.
2. When you have cook them until it appears all moisture in them has been consumed, add water to the skillet to cover shells, simmer at medium heat partially cover. You may at this point add some vegetables such as celery, onion, garlic, carrot etc. or leave pure. Simmer cover for about 30-45 minutes or until it looks reach and almost with a creamy look.
3. Using a strainer, filter the stock removing all shells. The broth should look rich and a salmon/brown color.
Use in seafood soups and sauces. Freeze unused stock to later use.
NOTE: 1) Freeze shrimp shells every time you shell them until a sufficient amount worth the trouble. Shrimp can be re-freeze raw several times so you won't have to worry is the shrimp were previously frozen.
