SHRIMP BROTH

Shrimp Broth image

Provided by Martha Stewart

Number Of Ingredients 9

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3 tablespoons extra-virgin olive oil
Shells and heads (if using) from 12 jumbo shrimp
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
1 Thai bird's eye chile
1 teaspoon tomato paste
1 1/2 cups store-bought low-sodium chicken stock

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.