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Basic Shrimp Stock

Print Recipe
Course Stocks
Cuisine creole

Ingredients
  

  • 1/4 cup canola oil
  • 1 onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 lb shrimp shells (heads included if you can find head on)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • couple of black peppercorns

Instructions
 

  • Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
    Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
    Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
     


Keyword Basic Shrimp Stock