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

Shrimp Stock

Brodetto Di Gamberi

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.