Name: Shrimp Stock
Ingredients: 1 teaspoon oil; Shells from 1 pound shrimp; ½ onion, diced small; 1 small carrot, diced small; 1 rib celery, diced small; 1 bay leaf; 1 tablespoon tomato paste; 3 cups water

Photo by Chris Granger

Yields
Makes 3 cups

Recipe by Ryan Prewitt of Pêche in New Orleans, Louisiana

Ingredients

1 teaspoon oil

Shells from 1 pound shrimp

½ onion, diced small

1 small carrot, diced small

1 rib celery, diced small

1 bay leaf

1 tablespoon tomato paste

3 cups water

Used in Ryan Prewitt's barbecue shrimp

Directions

Heat oil in large pot and sauté shrimp shells, vegetables, and bay leaf until shells are pink and vegetables are soft, about 5 minutes. Add tomato paste and cook 2 minutes. Add water, bring to a boil, then reduce to a simmer. Cook for 25 minutes, then strain and reserve.

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Shrimp Stock

Ingredients

Directions