Shrimp Stock

We bought some frozen shrimp about a week ago and used most of it that night. The remainder was left to the delights of the freezer. When I started thinking about making vegetable stock I realized that the shrimp could be put to use in a stock of its own. Huzzah!

Shrimp Stock:

6 shrimp, deveined and chopped roughly

1 small onion, chopped (don't bother to peel)

1 small carrot, diced

1/4 cup chopped leek (or celery)

Olive oil

If your shrimp are already cleaned and defrosted, just chop them roughly with the shells still on. As mine were frozen, but not yet deveined I had to thaw them out. Place the shrimp in a strainer to hold in any bits of shell and place under running cold water.

Once they are unfrozen enough to work with, use a sharp knife to slice the shrimp in the middle of its back and remove the vein. It does not have  good flavor and should be taken out, though it is time-consuming. Chop roughly, keeping the shells and tails. Prepare the rest of your vegetables.

Prepare a stock pot or deep pan (with at least 6 cups capacity) by adding 2 tbsp. olive oil and heating over medium-high heat. Add everything at the same time, sauteing well, and letting the shrimp get good color. Add 4 1/2 cups of water and simmer for 15 minutes. (Don't ask why this photo is sideways; my camera has a mind of its own.)

After the 15 minutes have passed, turn off the heat and let the mixture cool for 15 minutes or so, straining this mixture over a bowl. Your shrimp stock can keep for a few days in the refrigerator, but should really be frozen if you don't have immediate plans for it.