Shrimp stock - master recipe

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 Onion; chopped
1 Fennel bulb; chopped
1 Carrot; chopped
Shells from 3 pounds shrimp; from Garlic Shrimp - Master Recipe
¼ cup Dry sherry OR brandy
1 cup Tomatoes; canned, drained and chopped
10 cups Water
10 Black peppercorns
6 Thyme sprigs; fresh
6 Parsley sprigs; fresh
1 Bay leaf

Directions

THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Heat the oil in a large, heavy saucepan over medium-high heat.

Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and saute until the shells turn bright pink, abaout 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf.

Bring to a boil. Reduce heat and simmer for 30 minutes.

Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups.

See notes.

NOTES : This recipe makes enough for both the bisque and the jambalaya. If more stock is needed, bottled clam juice can be used as an extender.

Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@...> on Jan 4, 1998

Related recipes