Shrimp Stock

  • Yield: Makes about 2 1/4 cups

Source: Martha Stewart Living, July 2007

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, coarsely chopped (1 cup)
  • 1 garlic clove, crushed
  • Shrimp shells from 1/2 pound small shrimp (from Rice Noodles with Chicken, Pork, and Shrimp)
  • 1 bay leaf
  • 1/4 teaspoon red-pepper flakes
  • 3 tablespoons fish sauce
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 1 cup water

Directions

  1. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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