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.
@kellyscleankitchen How to repurpose shellfish shells and make stock! #foodwaste #shellfishstock #shrimp #shellfish #cooking ♬ Roxanne - Instrumental - Califa Azul
Shellfish Stock
Prep Time: 5 minutes
Cook Time: 1 Hour
Total Time: 1 Hour 5 minutes
Serves: 1 quart
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.
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 3.
Strain through a fine mesh strainer and store in the refrigerator for up to 5 days, or in the freezer.
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