Shrimp Stock for Seafood Shooters
- Yield: Makes 1 cup
Source: Martha Stewart Living, May
- 2 1/2 pounds fish bones
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 dried bay leaf
- 1 small sprig fresh thyme
- 1 fresh flat-leaf parsley
- 1 small sprig fresh tarragon
- 1/4 teaspoon coarse salt
- 8 cups water
- 1/2 cup dry white wine
- 4 large shrimp
Wash the fish bones under cold running water, removing the gills from the heads.
In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.