Shrimp / Lobster Stock

Name: Shrimp / Lobster Stock
Total time: 5400 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 1/2 shellfish shells; 1 onion , large - sized , diced; 2 carrots , chopped; 3 celery ribs of , chopped; 2 Cloves garlic , sliced; 1/3 Cup tomato paste; 3/4 Cup White wine; 1 Tablespoon Kosher salt; 1 1/2 Teaspoons Black Pepper , ground; 12 Sprigs Thyme Fresh

James Andrews @cook_7799394

Palm Harbor, Florida

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

James Andrews @cook_7799394

Palm Harbor, Florida

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

Saved

Ingredients

90 mins

2-serving

2 TablespoonsExtra Virgin Olive Oil
1 1/2shellfish shells
1onion , large - sized , diced
2carrots , chopped
3celery ribs of , chopped
2 Clovesgarlic , sliced
1/3 Cuptomato paste
3/4 CupWhite wine
1 TablespoonKosher salt
1 1/2 TeaspoonsBlack Pepper , ground
12 SprigsThyme Fresh

Saved

Steps

90 mins

1

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.
2

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.