Shrimp Stock

Method

• Wash, peel, and finely chop the onion, carrot, and celery stalks.
• Sauté the vegetables in oil for 3-4 minutes.
• Add the crab shells and sauté for a couple of minutes more.
• Dice the tomato and add it together with water so that it covers the shells.
• Bring to a boil, reduce the heat, and let it simmer under a lid for about 40 minutes.
• Strain the stock through a fine sieve.
• The stock can be used on the same day it's made or frozen. Remember to label the stock with the date if you freeze it.

Tip:You can easily add spices like smoked paprika or chili to the vegetables if you'd like a spicier flavor! If you don't have fresh tomatoes, you can use tomato purée and sauté a couple of tablespoons with the vegetables before adding the shells and water.

The same method can be used with other shellfish such as crab or lobster to make a delicious seafood stock.