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Makes 3 cups

  • 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
  1. Heat oil in large pot and sauté shrimp shells, vegetables, and bay leaf until shells are pink and vegetables are soft, about 5 minutes.
  2. 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.
  • Recipe by Ryan Prewitt of Pêche in New Orleans, Louisiana

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