Healthy Living
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Getting to the Heart of Weight Loss
If you want to lose weight and working out is not your thing, nutritionist JJ Smith may have the answer you've been looking for.
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
Directions
- 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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