3 Cups Shrimp Shells and Tails
½ Cup chopped Onion
¼ Cup chopped Celery
2 Garlic Cloves crushed
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
½ Cup White Wine
• Heat about 1 tablespoon olive or vegetable oil in a large pot over medium heat.
• Add the shrimp shells and toss well. Allow the shells to cook 2-3 minutes, stirring often.
• Add the onions, Celery and Garlic and cook for another 2 minutes until the vegetables and shells just start to get color.
• Add the wine and reduce by half.
• Now add 1 1/2 cups of water to the shells from each pound of shrimp (3 cups for the shells from 2lbs)
• Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5-7 minutes.
• If you want you can put the Stock shells and all into a blender and pulse until the shells are chopped well. Be careful. The hot liquid likes to squirt out of the top of the blender. Best to do Half the stock at one time.
• Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all liquid is extracted.
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