Shrimp Stock for Seafood Shooters
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.
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