Gluten Free Recipes - Shrimp Stock

2 tablespoons canola oil
1 rib celery, roughly chopped
1 small onion, chopped
1 small carrot, roughly chopped
Shells from 1½ pounds medium shrimp
½ cup white wine
7 cups water
3 whole black peppercorns
1 bay leaf
1 teaspoon chopped fresh thyme or
½ teaspoon dried

1. In a 3-quart saucepan or stockpot, heat the oil
over medium-high heat. Add the celery, onion,
and carrot and cook about 5 minutes, or until the
vegetables are slightly softened. Then, add the
shrimp shells and cook, stirring constantly, until
shells are pink and fragrant.
2. Add the wine and cook until reduced by half.
Add water, peppercorns, bay leaf, and thyme.
Bring to a boil and immediately reduce heat to
low. Simmer 30 to 45 minutes, uncovered, or until
reduced by one-third or to about 5 cups.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool.
Freeze, labeled and tightly covered, for up to 3


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