Ample Bites has written previously about the value of Shrimp Stock but I have recently made some refinements to my Shrimp Stock recipe that make the base for seafood recipes richer and more flavorful.
The key differences between this recipe and Ample Bites prior version are oven-roasting of the mirepoix, the mixture of onions, carrots and celery and the incorporation of tomato paste. The combination of the deeper caramelization of the vegetables and the complexity of the tomato paste do the trick. Give this version a try with your next seafood dish requiring a stock. I think you will be pleased with the results.
(Mark Kelly, 2012)
Makes about 3 quarts
4 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
2 Tbsp canola oil
Freshly ground black pepper
4-6 quarts shrimp shells or 2 ½ pounds large fresh shrimp
½ cup whole garlic cloves
5 bay leaves
2 sprigs thyme
2 sprigs rosemary
2 sprigs sage
6 Tbsp tomato paste
1 gallon water
Preheat oven to 450F. Line a large rimmed baking sheet with foil. In a large bowl, toss onion, carrot and celery with vegetable oil. Spread the mixture onto the prepared pan and sprinkle with salt and pepper. Roast 30 to 40 minutes or until vegetables are tender.
If using fresh shrimp, peel shrimp under cold water reserving shells and meat. Cover and refrigerate the shrimp until ready to use.
In a very large heavy-bottomed pot, cook shrimp and shells over high heat 3 to 4 minutes or until they turn pink. If using shells only boil for 1 to 2 minutes. Add roasted vegetables, garlic, bay leaves, thyme, rosemary, and sage. Add tomato paste; cook, stirring frequently, until paste begins to stick to the bottom of the pan. Deglaze the pot with a bot of water.
Add the remaining water to the pot and bring to a boil over high heat. Reduce heat, and simmer 40 to 45 minutes. Strain mixture, reserving the liquid.
Use the stock immediately or freeze in plastic containers for up to 6 months.