Quick shrimp stock
Don't throw away those shrimp shells. In less than 30 minutes, they can be transformed into a rich homemade stock that adds incredible depth to soups, sauces, shrimp and grits, risotto and more.
Ingredients
- 1 tablespoon canola or vegetable oil
- Shells from 1 pound shrimp
- 1 small onion roughly chopped
- 2 cups water
- Pinch of kosher salt
Instructions
- Heat the oil in a saucepan over medium heat. Add the shrimp shells and onion, and cook, stirring frequently, until the shells turn bright pink and become fragrant, about 3 to 5 minutes.
- Add the water and bring to a gentle simmer. Reduce the heat and cook for 20 to 25 minutes, pressing the shells occasionally to release their flavor.
- Strain through a fine-mesh sieve, pressing firmly on the shells to extract as much liquid as possible. Discard the shells.
- Taste and season lightly with salt, if needed. Use immediately, refrigerate for up to four days, or freeze for up to four months.
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