Shrimp / Lobster Stock
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Shrimp / Lobster Stock

Recipe for a rich stock extracted from the shells of shellfish. Shrimp, Crab, or Lobster

James Andrews

Ingredients

2-serving
  1. 2 Tablespoons Extra Virgin Olive Oil
  2. 1 1/2 shellfish shells
  3. 1 onion , large - sized , diced
  4. 2 carrots , chopped
  5. 3 celery ribs of , chopped
  6. 2 Cloves garlic , sliced
  7. 1/3 Cup tomato paste
  8. 3/4 Cup White wine
  9. 1 Tablespoon Kosher salt
  10. 1 1/2 Teaspoons Black Pepper , ground
  11. 12 Sprigs Thyme Fresh

Method

90 mins
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    Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes.

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    Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a fine sieve, pressing the liquid from the solids. Makes approximately one quart.

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