Once you make this stock, I’ll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock.

Ingredients

• 1 pound (about 8 cups) shrimp shells and heads
• 2 tablespoons olive oil
• 1 cup coarsely chopped yellow onions
• ½  cup coarsely chopped celery
• ½ cup coarsely chopped carrots
• 3 smashed garlic cloves
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 1/2 teaspoons salt
• 4 quarts of water, white wine or a combination of the two

Instructions

1. Place the shrimp shells and heads in a large colander and rinse under cold running water.
2. Pour olive oil into the stockpot you are using over medium-high heat.  Add shrimp shells, and remaining dry aromatics.  Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
3. Add 4 quarts water(be careful as the oil is hot and may spatter when you add the liquids), white wine or a combination, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming occasionally.
4. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.