Shrimp Stock
Recipe information
Yield
makes 2 quarts
Ingredients
2 tablespoons canola or olive oil
Heads and shells from at least 1 pound shrimp
1 medium onion, chopped
2 celery ribs, chopped
1 carrot, chopped
2 cups white wine
2 quarts water
3 tablespoons tomato paste
2 jalapeños, stemmed, seeded, and chopped
3-4 smashed garlic cloves
Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
Preparation
Heat the oil over medium-high heat in a 1-gallon pot. When the oil is almost smoking, add the shrimp heads and shells and stir. Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 5–7 more minutes, stirring frequently. Add all the other ingredients, whisking to mix in the tomato paste. Bring to a boil, then reduce the heat and simmer for about 1/2 hour. Let it cool; strain. You should have at least 1 quart. If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra. If you have less, just add a little water.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
