No need to throw out those shells when you can use them all to make homemade seafood stock. You can use it in so many different ways.
- 4–6 cups shellfish shells, (shrimp, lobster, and/or crab)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 carrots, roughly chopped
- 2 celery stalks, roughly sliced
- 2 garlic cloves, smashed
- 2 1/2 quarts water
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- 4 sprigs thyme
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- Break up larger pieces of shell by placing in a resealable bag and hitting with a meat mallet or rolling pin. You can use whole shrimp shells, so don’t add those to the bag.
- Add oil to a stockpot over medium heat. Add shells, onions, carrots, and celery. Saute for 15 minutes, or until lightly browned.
- Stir in garlic and cook for another 2 minutes. Add 2 1/2 quarts of water, tomato paste, white wine, bay leaf, thyme, black pepper, and salt. Bring the mixture to a boil, then reduce to a simmer and continue to cook for 1 hour.
- Strain through a sieve, pressing the solids. You should have about 2 quarts of stock.
- Use stock right away or store it. See the end of this article for storing instructions.
- Category: Seafood
- Method: Stovetop
- Cuisine: Stock
Keywords: seafood, stock, shelfish