Shrimp Stock

This recipe goes with Lobster Américaine

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

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Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 6.4g
  • Fiber: 1.5g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 267mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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