|For The Distinctive Epicurean and Wine Enthusiast
2 1/2 lb shrimp shells
2 3/4 quarts cold water
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 T garlic, roughly chopped
1/2 cup fennel, chopped
1/2 cup mushroom trimmings
Sachet consisting of:
1 bay leaf
1/2 t tarragon, dry
1/4 t thyme, dry
1/4 t crushed black peppercorns
6 sprigs parsley
1. Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients.
2. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle or a spoon.
Simmer the stock for 45 minutes to 1 hour.
3. When the stock is completely simmered and reduced, set aside to cool for an hour then strain the stockpot and immediately cool the
stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.
When allowing light stocks, such as, shrimp, chicken, crab and vegetable, to cool down prior to straining them, it maximizes the flavor
rather than straining the stock immediately after removing from the heat.
It is a skill that I had learned a long ago working in a well known restaurant in Manhattan, NYC, with a French chef.
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