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Rachael's Shrimp Stock
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Ingredients
- Heads and peels of 20-24 jumbo shrimp/prawns (8-10 per pound)
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 1 leek, quartered and cleaned
- 1 small onion, halved
- 1 lemon, sliced
- 1 bulb garlic, halved across
- 8 peppercorns
- 1 large bay leaf
- 1 bundle parsley and thyme
- 1 cup dry vermouth
- 1 quart chicken stock
Yield
Serves: Makes 1½ - 2 cups
Preparation
Toast the shrimp shells and heads in a wide pan over medium-high heat in olive oil, about 2 turns of the pan. Add leek, onion, lemon, garlic, peppercorns, bay and herbs; sweat a few minutes, add vermouth and reduce by half, then add stock and bring to boil. Reduce heat a bit and cook 45 minutes. Strain stock with fine strainer, return to boil and reduce to about 1½-2 cups of concentrated stock. Freeze leftover stock in ½ cup portions in freezer bags.