Shrimp Stock

Brodetto Di Gamberi

Cooking With Nick Stellino
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Ingredients:

2 tablespoons olive oil
shells from 1 pound shrimp
2 whole garlic cloves
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped celery
1 1/2 tablespoons chopped carrot
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
1 teaspoon thyme
1/4 cup white wine
4 cups clam juice
1/4 teaspoon salt
1/4 teaspoon pepper
Yields 2 1/2 cups
Printable Version
Cook the olive oil in a medium saucepan set on medium heat until sizzling, about 2 minutes. Add the shrimp shells, garlic, onion, celery and carrot anc cook for 5 minutes. Add the tomato paste, parsley and thyme. Increase the heat to highand cook for 2 more minutes, stirring well. Add the wine and cook until it evaporates, about 3 minutes. Add the clam juice, bring to a boil, and simmer for 30 minutes. Tast for salt and pepper.
Strain the stock through a fine mesh strainer. Let come to room temperature, then refrigerate. It will keep for 4 days in the refrigerator or 1 month in the freezer.
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