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.
|2 tablespoons||canola oil|
|1||carrot (peeled and roughly chopped)|
|1||stalk of celery (roughly chopped)|
|1 small||yellow onion (roughly chopped)|
|4||springs of fresh Italian parsley (including stems)|
|1 pound||Shrimp shells and tails (more than a pound will enhance flavor)|
|2/3 cup||dry white wine|
|1 small||bay leaf|
|1 tablespoon||tomato paste|
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.