Once you make this stock, I’ll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock.
- 1 pound (about 8 cups) shrimp shells and heads
- 2 tablespoons olive oil
- 1 cup coarsely chopped yellow onions
- ½ cup coarsely chopped celery
- ½ cup coarsely chopped carrots
- 3 smashed garlic cloves
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 1/2 teaspoons salt
- 4 quarts of water, white wine or a combination of the two
- Place the shrimp shells and heads in a large colander and rinse under cold running water.
- Pour olive oil into the stockpot you are using over medium-high heat. Add shrimp shells, and remaining dry aromatics. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
- Add 4 quarts water(be careful as the oil is hot and may spatter when you add the liquids), white wine or a combination, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.