Shrimp Stock Recipe
- 2 tablespoons corn oil
- 1 pound large uncooked shrimp in their shells
- ¼ cup diced celery
- 1/3 cup diced, peeled carrot
- 1/3 cup diced fennel bulb
- 1/3 cup diced, peeled onion
- ½ cup diced leek (white and light green parts only)
- 2 tablespoons tomato paste
- 4 cups water
- Heat the oil in a large pot over high heat until just smoking. Add the shrimp and sear until the shells are bright orange on both sides, about 3 minutes. Add the vegetables and tomato paste, turn the heat to medium-low, and cook, stirring often, until the vegetables are softened, about 5 minutes.
- Stir in the water and bring to a boil. Lower the heat slightly and boil for 15 minutes, skimming off the foam as it rises. Remove from the heat and pour the mixture into a food processor. Pulse until the shrimp is coarsely chopped. Pour back into the pot and let stand for 10 minutes.
- Strain through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
