Save your shrimp shells to make this flavorful stock, a perfect base for soups, risottos and more — try it in our Lemony Shrimp and Arugula Risotto.
carrot (peeled and roughly chopped)
stalk of celery (roughly chopped)
yellow onion (roughly chopped)
springs of fresh Italian parsley (including stems)
Shrimp shells and tails (more than a pound will enhance flavor)
dry white wine
Heat the oil in a large saucepan over medium heat. Add the carrots, celery, onion, parsley and peppercorns. Cook, stirring frequently, for 2 minutes.
Add the shrimp shells and tail pieces and cook the mixture for 5 minutes.
Add the wine and bay leaf, increase heat to high, and cook until the wine evaporates, about 4 minutes.
Add the tomato paste and 8 cups of cold water. Bring the stock to a boil and then lower the heat to maintain a simmer. Cook until the liquid reduces by about half.
Strain the stock, discard the solids. Use hot, or cool and freeze for up to 3 months.