Shrimp Stock

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Don’t let your shrimp shells go to waste! Use them to make your own shrimp stock, perfect for this recipe and any seafood recipe that calls for clam juice or vegetable stock. Heat a stockpot over medium high heat. When hot, add 3 tablespoons extra virgin olive oil and a dice of 1 carrot, 2 celery stalks, and 1 small onion, along with 1 teaspoon salt; sauté until soft. Add the shrimp shells and sauté for 5 minutes. Add 2 cups of water and simmer for 30 minutes on low heat. Let cool, then pass through a strainer placed over a bowl. Press down on the shells with a potato masher to get out all the liquid. If not using right away (or within a few days), when completely cool, transfer the stock to a freezer-safe container, label it, and freeze until needed. Don’t let your shrimp shells go to waste! Use them to make your own shrimp stock, perfect for this recipe and any seafood recipe that calls for clam juice or vegetable stock. Heat a stockpot over medium high heat. When hot, add 3 tablespoons extra virgin olive oil and a dice of 1 carrot, 2 celery stalks, and 1 small onion, along with 1 teaspoon salt; sauté until soft. Add the shrimp shells and sauté for 5 minutes. Add 2 cups of water and simmer for 30 minutes on low heat. Let cool, then pass through a strainer placed over a bowl. Press down on the shells with a potato masher to get out all the liquid. If not using right away (or within a few days), when completely cool, transfer the stock to a freezer-safe container, label it, and freeze until needed.

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