Ingredients
2
tablespoons canola oil
4
cups raw shrimp shells and tails
1
medium onion, coarsely chopped
1
small carrot, coarsely chopped
1
/2 medium celery stalk, coarsely chopped
1
cup dry white wine
1
medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes
1
bay leaf
8
black peppercorns
Need to make a substitution?
Preparation
Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.