Makes: 1 quart
I love making cajun and creole dishes like gumbo and jambalaya. Most of the recipes I use recommend homemade shrimp stock, advice that I always ignored, and my dishes turned out fine. One day I finally made stock with this recipe, and then used it in my next gumbo. The dish was miles better than any version I had made before.
shrimp shells and heads (from 1lb shrimp)
white wine (optional)
water (+2 cups if not using wine)
garlic cloves, mashed
sprig thyme (or 1 tsp dried)
In a medium pot, heat the oil over medium/high heat, and add the shrimp shells. Cook, stirring occasionally, until the shells are red, about 6 minutes.
Add the onion, carrot, and celery, and cook, stirring, for another 6 minutes.
Add the rest of the ingredients, bring to a boil, then reduce to a simmer and cook for about 30 minutes.
Take the stock off the heat, cool, and strain through a fine strainer, discarding all of the solids. Yields about 1 quart.
You can use the stock within a few days, or freeze for up to 6 months.
via image credit: flickr/avlxyz