• 1/2 gallon (8 cups) shrimp shells
  • 1/2 onion, chopped
  • 1 large carrot, chopped
  • 3 cloves garlic
  • 1 stalk celery, chopped
  • 1/4 bunch fresh thyme
  • 1/4 bunch fresh parsley
  • 1 small bay leaf
  • 1/4 cup tomato paste
  • Juice of 1/2 orange
  • 3/4 cup vermouth or dry white wine
  • 1/4 teaspoon saffron threads
  • 1 gallon (16 cups) chicken stock

Homemade Shrimp Stock

Elisa Bosley

If you have access to fresh shrimp shells, this makes a wonderful homemade fish stock. Recipe courtesy of chef Jason Knibb of Nine-Ten restaurant in La Jolla, California.

  1. Toast shells in a large, dry saucepan; then add onion, carrot, garlic, and celery and cook until caramelized. Add thyme, parsley, bay leaf, and tomato paste and cook for 3-5 minutes, stirring often. Add orange juice, vermouth or wine, and saffron; deglaze in pan. Add chicken stock and bring to a simmer. Reduce by half, then strain out solids. Store in refrigerator. Makes about 8 cups.
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