Shrimp Stock

Cooking Light
4 cups (serving size: 1/2 cup)


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1 1/2 teaspoons canola oil
1 pound whole small shrimp, unpeeled
1/4 cup diced onion
2 tablespoons diced carrot
2 tablespoons diced celery
1 cup tomato paste
5 cups cold water


1. Heat oil in a large Dutch oven over medium-high heat. Add shrimp to pan; sauté 2 minutes or until shells turn bright orange. Add onion, carrot, and celery; sauté 3 minutes or until tender. Add tomato paste, stirring well with a wooden spoon. Cook 8 minutes or until tomato paste turns orange, stirring constantly. Add 5 cups water; bring to a boil. Remove from heat.

2. Place half of shrimp mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining shrimp mixture. Return to pan. Bring to a simmer over medium heat; remove from heat. Let stand for 10 minutes. Strain the shrimp mixture through a fine sieve over a bowl. Discard solids.

Created date

September 2009

Nutritional Information

Calories 41
Fat 1.1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 6.4 g
Fiber 1.5 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 267 mg
Calcium 15 mg