Ingredients:

  • 2 lbs (900g) shrimp shells and heads, rinsed thoroughly
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 1/2 cup (120ml) dry white wine (optional)
  • 8 cups (2 liters) cold water
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • Pinch of salt

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Add shrimp shells and heads to the pot. Sauté, stirring occasionally, until the shells turn pink and fragrant, about 5 minutes.
  3. Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
  4. If using, pour in white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute or two to reduce slightly.
  5. Pour in cold water, making sure the shells are fully submerged. Add bay leaf, peppercorns, thyme, and red pepper flakes (if using).
  6. Bring the mixture to a gentle simmer. Reduce heat to low, and simmer uncovered for 1 hour. Do not boil vigorously.
  7. Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Discard the solids.
  8. Let the stock cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.