Ingredients
- 1/8 cup peanut oil
- 3/4 pound shrimp shells
- 1 rib celery (coarsely chopped)
- 1 small carrot (coarsely chopped)
- 1 small onion (coarsely chopped)
- 2 cloves garlic (chopped)
- 1 quart water
- 1/8 cup dry white wine
- 1 tablespoon tomato paste
- 1 sprig parsley
- 1 sprig thyme
- 2 each black peppercorns
- 1 each bay leaf
Preparation
- Heat oil in a stockpot over medium heat. Add shrimp shells and sauté 3 to 4 minutes, stirring until the shells look dry. Add celery, carrots, onions, and garlic, continue to sauté for 2 to 3 minutes.
- Add water, wine, tomato paste, parsley, thyme, peppercorns, and bay leaf. Bring stock to a boil, then reduce the heat and simmer for 1 hour. Strain the stock through a fine mesh strainer.
- Return to the heat and boil until reduced to 1/2 quart. Will keep 2 to 3 days refrigerated. Stock can be frozen up to 6 months.
Notes
See Chef Joseph Randall's recipe for Sea Island Smothered Shrimp and Creamy Stone-Ground Grits.
This recipe developed by Chef Joseph G. Randall. All rights reserved. Copyright © 8/1/2010
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