Shrimp Stock

Name: Shrimp Stock
Ingredients: 2 tablespoons canola oil; 4 cups raw shrimp shells and tails; 1 medium onion, coarsely chopped; 1 small carrot, coarsely chopped; 1/2 medium celery stalk, coarsely chopped; 1 cup dry white wine; 1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes; 1 bay leaf; 8 black peppercorns

December 9, 2011

Ingredients

2 tablespoons canola oil

4 cups raw shrimp shells and tails

1 medium onion, coarsely chopped

1 small carrot, coarsely chopped

1/2 medium celery stalk, coarsely chopped

1 cup dry white wine

1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes

1 bay leaf

8 black peppercorns

Preparation

Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

Bobby Flay's Throwdown!

TagsStock White Wine Wine Alcohol Beverages Shrimp Shellfish Seafood Onion Root Vegetable Vegetable Carrot Celery Tomato Dairy Free Gluten Free Nut Free Easy Simmer Cookbooks

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