If you're making a shrimp dish, save those shrimp shells! Using shrimp heads and shrimp shells makes the best seafood stock! It has a deep rich flavor and takes your seafood dishes to the next level.
Peel shrimp and save shells. Rinse the shells and drain. Pat dry. Chop up veggies and smash and peel garlic.
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Sauté vegetables in a large pot in olive oil until they are starting to brown.
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Add in shrimp shells and cook to brown some of the shells. They will start to turn a brighter pink color.
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Add tomato paste and stir in. Let cook for a few minutes to darken. Then deglaze with sherry. Simmer for a few minutes to let alcohol burn off.
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Add water, parsley, bay leaf and peppercorns. Bring to a gentle simmer and let cook for 30 minutes.
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Let broth cool slightly. Pour stock through a fine strainer. Press down on the shells and veggies with a wooden spoon to get out all of the liquid. Use in your favorite seafood dishes!
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