Shellfish Stock

If you ever have leftover shells from shrimp or other shellfish, here is the best way to repurpose them! I love using shellfish stocks in soups, stews, curries, sauces and anything with seafood.

Ingredients:

• shells from 1 lb shrimp
• oil
• salt
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 3 garlic, minced
• 1/2 cup dry white wine, like sauvignon blanc
• water to cover
• bay leaf
• sprig of thyme

Preparation:

STEP 1.

In a pot over medium heat, add your oil and saute the onion, carrot and celery. Salt as you go. Once translucent, add the garlic and saute another 2 minutes.

STEP 2.

Add the remainder of the ingredients to the pot, making sure to cover with just enough water to barely cover it. Add a little salt all over. Bring to a low simmer and cover with a lid. Simmer for 60 minutes.

STEP 3.

Strain through a fine mesh strainer and store in the refrigerator for up to 5 days, or in the freezer.